CREAM OF CHICKEN SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tbsps. unsalted butter 1 large onion - peeled and chopped 10 1/2 oz. cooked chicken shredded finely 2 1/2 cups chicken stock 1 Tbsp. chopped fresh tarragon 2/3 cup double (heavy) cream salt and pepper fresh tarragon leaves, to garnish deep fried croutons to serve
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Directions: |
Directions:Melt the butter in a large saucepan and fry the onion for 3 minutes. Add the chicken to the pan with 1 1/4 cups of the chicken stock. Bring to the boil and simmer for 20 minutes. Allow to cool, then liquidize the soup. Add the remainder of the stock and season with salt and pepper. Add the chopped tarragon, pour the soup into a tureen or individual serving bowls and add a swirl of cream. Garnish the soup with fresh tarragon and serve with deep fried croutons. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Make garlic croutons, crush 3 to 4 garlic gloves in a pestle and mortar and add to the oil. If you can find fresh tarragon, freeze-dried tarragon make a good substitute. Single (Light cream can be used instead of the double (heavy) cream.
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