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Cream of Chicken Soup - Potage a la Reine
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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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