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Cream of Chicken Soup

Cooking time : 40 Minutes

Serves 4-6

Ingredients:
Chicken 1 kg
Pepper Corns 15 g
Carrots 2 nos chopped
Leeks 1 no chopped
Celery 1 no chopped
Onions 2 nos chopped
Bay leaf 4 nos
Butter 100 gms
Refined flour 100 gms
Cream 200 ml
Chicken stock 2 ltrs or you can use water
Salt to taste

Method:

1. Wash the chicken thoroughly & place in cold water (or) cold stock.
2. Add to it pepper Corns, bay leaf finely chopped celery, carrots, leeks & onions. Bring to a boil & simmer gently till the flesh from the chicken falls apart from the bone.
3.Strain the liquid & keep aside. Melt the butter over very low heat in a pan & add refined flour. Cook with discoloring. (till the flour is lightly colored)
4. Remove when the smell of flour disappears. Add this to the liquid & whisk nicely so that no lumps form.
5. Bring to a boil till the soup thickens. Remove from fire, add cream, butter & mix well.
6. Check for seasonings & serve hot garnished with cooked chicken pieces, chopped parsley & cream.
Note: For Vegetarians –Cream of Mushrooms; Cream of Palak, Cream of Potato Soup. Etc. Instead of Chicken or Turkey use Mushrooms; Palak Potato, Broccoli etc., all other ingredients & method is the same