Mother's Cream of Chicken Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition. Ingredients:
5 cups chicken stock |
4 tablespoons unsalted butter |
3 cloves garlic, minced (as always more is better) |
1 medium onion, cut ino 1/2 inch dice |
6 stalks asparagus, carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces) |
1 stalk celery, trimmed,cut into 1/2 inch dice |
1 carrot, pared,cut into 1/2 inch dice |
1 baking potato, pared cut into 1/2 inch dice (about 8 ounces) |
1 teaspoon dried thyme, crumbled |
3 bay leaves |
3 1/2 tablespoons all-purpose flour |
2 cups milk |
2 cups heavy cream |
1/2 teaspoon freshly grated nutmeg |
salt |
fresh ground pepper |
minced fresh parsley |
minced fresh chives |
minced fresh rosemary |
Directions:
1. Make chicken stock.
2. Melt butter in large heavy saucepan over medium-high heat.
3. When foam subsides, add garlic; saute until fragrant, about 30 seconds.
4. Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
5. Add flour, stirring until well mixed.
6. Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
7. Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
8. Remove saucepan from heat; discard bay leaves.
9. Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
10. Return puree to saucepan, stir to combine.
11. Heat soup until hot; season with salt and pepper to taste.
12. Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
13. Serve immediately.
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