Friday, 24 February 2012

Cream Of Chicken Soup

by Catherine Chia
(serves 4)
Ingredient A:
20g unsalted butter
60g big onion (cut into cubes)
30g celery (cut into small)
30g carrot (sliced)
Ingredient B:
1 litre basic chicken stock
1 bay leaf (dried)
Ingredient C:
20g unsalted butter
20g plain flour
Ingredient D:
100ml fresh milk
100ml fresh cream
½ tsp salt
1 tsp chicken stock granules
Dash of pepper
240g chicken breast meat (pre-cooked, shredded)
Some toasted bread
1. Heat a wok, add in butter and turn to low heat before adding in remaining ingredient (A). Stir-fry well, add in ingredient (B) and simmer for 30 minutes. Pour out stock, blend or puree well. Strain, discard stock.
2. Heat pot with butter of ingredient (C). Mix in flour until well-incorporated without forming any lumps. Add in no. (1), bring it to a boil.
3. Add in ingredient (D) and seasoning. Incorporate well before dishing out into bowls. Serve with condiments.
Basic Chicken Stock
Ingredient A:
500g chicken meat without skin
4.8 litres water
Ingredient B:
60g onion (cut into pieces)
30g celery (cut into small pieces)
30g carrot (sliced)
1 bay leaf (dried)
⅛ tsp thyme (bottled)
1 tsp peppercorns (crushed)
1 clove
1 sprig fresh parsley stem
Place ingredient (A) into a pot. Cover and simmer over low heat for one hour. Add in ingredient (B) and simmer for one more hour. Strain stock, discard residue. Can add into other varieties of soup as it is edible, optional choice.