Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------STOCK--------------------------------
3 lb Chicken 4 Parsley sprigs
12 1/2 c Water 12 Peppercorns, whole black
1 Onion, unpeeled, pierced 1 Bay leaf
-with 2 whole cloves 1 tb Thyme, fresh
2 Celery stalk, with leaves -- OR --
2 Carrots, cut into 2-inch 1 ts Thyme, dried, crumbled
-pieces

-------------------------CREAM SOUP------------------------------
1/2 Stick unsalted butter 1/2 c All-purpose flour
-- OR -- 3 c Milk
1/4 c Olive oil 1 c Whipping cream
1 lg Onion, white, minced 1 tb Dry sherry
2 Celery stalks, minced 1 tb Green peppercorn mustard

FOR STOCK: Preheat oven to 400F. Pat chickens dry.

Place in heavy roasting pan. Roast until juices run clear when
chicken is pierced in thickest part of thigh, about 45 minutes.

Remove chicken from pan. Set roasting pan over medium heat. Add 1/2
cup water and bring to boil, scraping up any browned bits. Transfer
liquid to large pot. Add remaining 12 cups water, onion, celery,
carrots, parsley, peppercorns, bay leaf and thyme to pot. Skin and
bone chicken. Add skin and bones to pot. Bring stock to boil,
skimming surface occasionally. Reduce heat and simmer for 3 hours.

Strain stock into large saucepan. Boil until reduced to 3 cups,
about 40 minutes. (Can be prepared 3 days ahead and refrigerated.)
Degrease stock.

FOR SOUP: Melt butter in heavy large saucepan over low heat. Add
onion and celery and cook until onion is translucent, stirring
frequently, about 15 minutes; do not brown. Puree mixture in
processor or blender.

Return to pan. Add flour and stir over low heat 3 minutes. Whisk in
stock. Increase heat and bring to boil. Gradually whisk in milk.
Reduce heat and simmer until thickened, stirring frequently, about 20
minutes. Dice chicken and add to soup. Add cream, Sherry, mustard,
salt and pepper. Stir until heat through. Ladle into bowls. Top with
parsley.

Serves: 8 Posted by: Linda Caldwell (KKPD13B) - Prodigy Reposted by:
Debbie Carlson

Submitted By DEBBIE CARLSON On 09-27-95

Browse by categories