September 26, 2017


Chicken stock - 5 cups
Salt - 1 tsp
flour - 1 -1 1/2 tbsp
Pepper - 1/2 tsp
Cream - 1 cup
Oil - 1 1/2 tbsp


  • Heat the stock and if there are any scraps of chicken meat from making it,cut them up and throw them in.
  • Make a roux of the oil and flour by heating the oil on medium heat for 1-2 minutes.
  • Lower the heat, stir the flour into the oil and work it in well to blend. It should have the consistency of a rather a dry paste.
  • Cook, stirring all the time, for a couple of minutes to get rid of the raw flour taste, taking care that it does not turn brown.
  • Take the pan off the heat and let it cool till it stops sizzling.Then add the hot stock all at once.
  • Immediately start stirring the soup. It will began to thicken.
  • Stir till well mixed, return the pan to the heat and bring slowly to the boil stirring all the time.
  • Add salt and pepper,and simmer for a few minutes, stirring often to ensure it doesn't stick.
  • Stir in the cream and pour into individual bowls.

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