cream_of_chicken
Differences
This shows you the differences between two versions of the page.
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| cream_of_chicken [2021/02/21 05:14] – [Procedure] jforbes | cream_of_chicken [2021/02/21 05:15] (current) – [Procedure] jforbes | ||
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| - Make a bouquet garni with parsley, thyme, and bay leaf. | - Make a bouquet garni with parsley, thyme, and bay leaf. | ||
| - Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, | - Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, | ||
| - | - Add the flour and cook, stirring | + | - Add the flour and cook stirring for 2 minutes more. |
| - Pour in the stock and bring to a boil while whisking constantly. | - Pour in the stock and bring to a boil while whisking constantly. | ||
| - Lower the heat, add the bouquet garni and simmer for 15 minutes. | - Lower the heat, add the bouquet garni and simmer for 15 minutes. | ||
| - Stir in the chicken and bring to a boil. Remove from the heat. | - Stir in the chicken and bring to a boil. Remove from the heat. | ||
| - Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. | - Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. | ||
| - | - Remove and discard the herb bundle. | + | - Remove and discard the bouquet garni. |
| - Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately. | - Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately. | ||
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