Chicken Velvet Soup (janice Norman) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Butter,
6 tbsp: Flour,
1/2 cup: Milk,
1/2 cup: Light cream,
3 cup: Chicken broth,
1 cup: 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
temperature--steaming, 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
Source from luhu.jp
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
temperature--steaming, 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
Source from luhu.jp