- MMMMM-- Recipe via Meal-Master (tm) v8.04
Title: Chicken Velvet Soup (Janice Norman)
Categories: Soups/stews, Vegetarian
Yield: 4 servings
6 tb Butter
6 tb Flour
1/2 c Milk
1/2 c Light cream
3 c Chicken broth
1 c Finely chopped chicken
Make cream sauce, cook until thickened and comes to a boil, reduce
heat. Stir in chicken. Add a dash of pepper. Return to boiling and serve immediately. Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville,
IN. From Fred Peters:
1 chicken (about 5 lb)
2 1/2 quarts water
3/4 c butter (room temperature)
3/4 c flour
2 c light cream
6 c chicken stock, heated
1 1/2 c cooked chicken
breast, finely chopped Salt, to taste, if desired Freshly ground
black pepper, to taste 1 c fresh parsley, snipped, to garnish
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.
Soup: Blend the butter and flour together in a mdm (3-quart)
saucepan. Warm the cream in a seperate pan. Add the warmed cream to
the butter-flour mixture and stir until smooth. It will start to
thicken when it is heated. Stir in two c of the hot stock. Cook over
low heat, stirring, until heated through and blended, about 4
minutes. Add an additional 4 c of stock and the chopped chicken.
Season to taste with salt, if desired, and pepper. Heat to serving
temperature--steaming, but not boiling or the cream will break. Watch
the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.
About 8 servings