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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want?? Ingredients:
2 tablespoons butter |
1/2 cup minced shallot |
1/4 cup all-purpose flour |
1 cup white wine |
4 cups chicken broth |
4 cups milk |
1/2 teaspoon cayenne (more or less to taste) |
1 teaspoon salt |
2 cups shredded cooked boneless skinless chicken breasts |
1 cup heavy cream |
2 tablespoons minced parsley |
Directions:
1. In a large soup pot, melt the butter.
2. Saute shallots until softened, about 5 minutes.
3. Whisk in flour. Cook a few minutes.
4. Add wine & whisk until smooth. Cook until bubbly & thick.
5. Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
6. Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.
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