Side Pannel
Chicken Velvet Soup
Ingredients List
- 6 tb Butter
- 6 tb Flour
- 1/2 c Milk
- 1/2 c Light cream
- 3 c Chicken broth
- 1 c Finely chopped chicken
Directions
Make cream sauce, cook until thickened and comes to a boil, reduce heat.
Stir in chicken. Add a dash of pepper. Return to boiling and serve
immediately. Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few
drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville, IN.
From Fred Peters:
Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken breast,
finely chopped Salt, to taste, if desired Freshly ground black pepper, to
taste 1 c fresh parsley, snipped, to garnish
Broth: Simmer the chicken for about 1 hour. Remove the chicken and cool;
remove the meat from the bones. Reserve the white meat and save the
remainder for other uses.
Soup: Blend the butter and flour together in a mdm (3-quart) saucepan.
Warm the cream in a seperate pan. Add the warmed cream to the butter-flour
mixture and stir until smooth. It will start to thicken when it is heated.
Stir in two c of the hot stock. Cook over low heat, stirring, until heated
through and blended, about 4 minutes. Add an additional 4 c of stock and
the chopped chicken. Season to taste with salt, if desired, and pepper.
Heat to serving temperaturesteaming, but not boiling or the cream will
break. Watch the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.
About 8 servings
Posted to MM-Recipes Digest V3 #265
Stir in chicken. Add a dash of pepper. Return to boiling and serve
immediately. Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few
drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville, IN.
From Fred Peters:
Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken breast,
finely chopped Salt, to taste, if desired Freshly ground black pepper, to
taste 1 c fresh parsley, snipped, to garnish
Broth: Simmer the chicken for about 1 hour. Remove the chicken and cool;
remove the meat from the bones. Reserve the white meat and save the
remainder for other uses.
Soup: Blend the butter and flour together in a mdm (3-quart) saucepan.
Warm the cream in a seperate pan. Add the warmed cream to the butter-flour
mixture and stir until smooth. It will start to thicken when it is heated.
Stir in two c of the hot stock. Cook over low heat, stirring, until heated
through and blended, about 4 minutes. Add an additional 4 c of stock and
the chopped chicken. Season to taste with salt, if desired, and pepper.
Heat to serving temperaturesteaming, but not boiling or the cream will
break. Watch the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.
About 8 servings
Posted to MM-Recipes Digest V3 #265
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