Sunday 17 January 2010

Cream of Chicken Soup




I'm finally back from all my travelling - Taiwan and Singapore. One of the first recipes I tried when I'm back in HK is this Cream of Chicken Soup. In general, I don't trust recipe books, it is more practical to learn from all the housewives' blogs since they are tried and tested and relatively simpler. However, I do buy those mini cookbooks. One of them is the "Chicken Favourites" and I decided to try this soup.

Ingredients

50g Butter

1/2 onion, finely dices

1 garlic cloves, crushed

1 celery stalk, finely chopped

100g chicken breast, diced into 1 cm cubes

1.5 tablespoons of plain flour

0.5 litres of chicken stock (If you are using the off the shelf chicken stock, do add water if you think it will be too salty and strong)

60ml cream plus 1 tablespoons to serve


Steps:

1. Melt the butter in a saucepan and add onions, then garlic, then celery over low heat. Stir frequently so the vegetables don't brown for 15 mins.

2. Add chicken and stir frequently for 5 mins.

3. Add the flour and stir for another 5 mins.
4. Add the chicken stock, a little at a time, stirring well so that lumps don't form.

5. Bring to simmering point, then cook uncovered for 30 mins.

6. Allow to cool then put them into the blender.

7. Pour the soup back into the saucepan and add the cream, simmer and season to taste.

8. Pour into bowls and add the extra cream to serve.

No comments:

Post a Comment