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  1. MMMMM-- Recipe via Meal-Master (tm) v8.04

  2. Title: Chicken Velvet Soup (Janice Norman)

  3. Categories: Soups/stews, Vegetarian

  4. Yield: 4 servings

  5. 6 tb Butter

  6. 6 tb Flour

  7. 1/2 c Milk

  8. 1/2 c Light cream

  9. 3 c Chicken broth

  10. 1 c Finely chopped chicken

  11. Make cream sauce, cook until thickened and comes to a boil, reduce

  12. heat. Stir in chicken. Add a dash of pepper. Return to boiling and serve immediately. Makes 5 cups of very rich soup.

  13. For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few drops of yellow food coloring.

  14. Meals and Meditations, compiled by United Methodist Women, Rockville,

  15. IN. From Fred Peters:

  16. 1 chicken (about 5 lb)

  17. 2 1/2 quarts water

  18. 3/4 c butter (room temperature)

  19. 3/4 c flour

  20. 2 c light cream

  21. 6 c chicken stock, heated

  22. 1 1/2 c cooked chicken

  23. breast, finely chopped Salt, to taste, if desired Freshly ground

  24. black pepper, to taste 1 c fresh parsley, snipped, to garnish

  25. Broth: Simmer the chicken for about 1 hour. Remove the chicken and cool; remove the meat from the bones. Reserve the white meat and save the remainder for other uses.

  26. Soup: Blend the butter and flour together in a mdm (3-quart)

  27. saucepan. Warm the cream in a seperate pan. Add the warmed cream to

  28. the butter-flour mixture and stir until smooth. It will start to

  29. thicken when it is heated. Stir in two c of the hot stock. Cook over

  30. low heat, stirring, until heated through and blended, about 4

  31. minutes. Add an additional 4 c of stock and the chopped chicken.

  32. Season to taste with salt, if desired, and pepper. Heat to serving

  33. temperature--steaming, but not boiling or the cream will break. Watch

  34. the pot closely to keep from coming to a boil.

  35. Serve from a heated tureen and ladle into heated bowls. Garnish with

  36. snippets of fresh parsley.

  37. About 8 servings

  38. MMMMM


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