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Soup Recipes
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Creamy Chicken Soup
1 chicken, roasted
1 cup of celery, chopped
1 garlic clove, crushed
4 ounces of fresh mushrooms, chopped
2 scallions, chopped
1 tablespoon of butter
2 cups of heavy cream
3 egg yolks
1 tablespoon of white wine
1/4 teaspoon of pepper
1/4 teaspoon of oregano
De-bone roasted chicken. Reserve skin and cut meat into bite sized
pieces. To make the chicken stock, place chicken bones and skin into 3
cups of water. Add 1 teaspoon of salt. Boil until reduced to
approximates 2 cuos of liquid. This will take about 20 to 30 minutes.
Make stock while preparing other ingredients. In a soup kettle, saute in
butter the celery, garlic, pepper, and oregano for 2 minutes. Add
mushrooms and saute for 1 more minute. Add chicken and stock. Bring to a
boil. Reduce heat to medium. Beat egg yolks with cream. Add 1/2 cup of
stock to cream, mix well. Slowly pour cream into soup, stirring
constantly until slightly thickened. Add wine and scallions. Simmer for
15 minutes.
Serves 6. |
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