Description:

Cream of chicken soup in the manner of the Queen

Source:

William Bohannon

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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