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- Cream of chicken soup in the manner of the Queen
- William Bohannon
- 3 cups (700 ml) chicken stock or bouillon
- 1/4 cup (60 ml) mild fine chopped onions
- 1/4 cup (60 ml) fine chopped celery
- 1/4 cup (60 ml) melted butter
- 2 steamed chicken breast fillet finely pureed/processor
- 1/4 cup (60 ml) flour
- 1/2 cup (125 ml) strained heavy cream
- 1 cup (225 ml) fresh whipped cream (without or with very little sugar or vanilla)
- salt and white pepper to taste
- Prepare a blond roux with the melted butter and the flour.
- Sweat the onions and celery in a little butter till very tender.
- Heat the stock.
- Puree the celery and onions in the blender with enough stock for processing.
- Heat the celery, onions, and stock and add roux to thicken.
- Add pureed cooked chicken meat to soup.
- Add the strained cream, reheat to 175 F.
- Season with salt and pepper.
- Ladel into bowls garnish with cold whipped cream.
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