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CREAM OF CHICKEN & LEMON SOUP Recipe

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This recipe for CREAM OF CHICKEN & LEMON SOUP, by , is from DEBBIE'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsps. butter
8 shallots, sliced thinly
2 medium carrots, sliced thinly
2 stalks celery sliced thinly
9 oz. chicken breasts meat, chopped finely
3 lemons
5 cups chicken stock
2/3 double heavy cream
salt and pepper
spring of parsley and lemon slices to garnish

Directions:
Directions:
Melt the butter in a large saucepan, add the vegetables and chicken and cook gently for 8 minutes. Thinly pare the lemons and blanch the lemon rind in boiling water for 3 minutes. Squeeze the juice from the lemons. Add the lemons rind and freshly squeezed lemon juice to the pan with the chicken stock. Bring slow to the boil and simmer for about 50 minutes. Leave the soup to cool then transfer to a food processor and blend until smooth. Return the soup to the saucepan, reheat, season with salt and pepper to taste and add the double (heavy) cream. Do not boil at this stage or the soup will curdle. Transfer the soup to a tureen or warm individual bowls. Serve, garnish with parsley and lemon slices.

Number Of Servings:
Number Of Servings:
4

 

 

 

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