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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Thick, Cream Soup Ingredients:
2 tablespoons butter |
2 tablespoons flour |
2 -3 cups chicken stock |
1 piece chicken breast (cubed) |
1/4 cup cream |
salt (optional) |
ground black pepper |
mushroom (sliced) |
1 carrot (brunoise cuts) |
Directions:
1. Pour a few drops of Oil.
2. Melt the butter and gradually stir in with the flour (Roux).
3. Cook slowly; avoid browning it much.
4. Add stock slowly, and keep whisking the mixture.
5. Simmer, not boil, and keep whisking until flour flavor is gone.
6. Warm soup and add Monter au Beurre or ‘cold’ butter and cream.
7. Season with salt and pepper.
8. Garnish with pan-fried chicken breast, mushroom.
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