Monday, October 2, 2017

Chicken Cream Soup

Chicken Cream Soup


Chicken Cream Soup - Asian Food - Chicken Cream Soup is one of those foods that are often encountered in Asian restaurants. In addition to fit into an appetizer, cream of chicken soup recipe is also suitable when there is one member of a family that are less palatable bodies, due to the nature of this soup cream chicken as comfort food. A very complete nutrient content of chicken meat, eggs, carrots, leeks, celery and other materials, as well as the soft, creamy texture will really help the pain to heal faster.

As an appetizer, this recipe is very fitting to arouse the appetite. Or you can present the chicken cream soup when the weather is cloudy, with homely warmth, guaranteed the whole family will love it.

If you want these recipes more rich when consumed, you can present with complementary croutons (bread dry dice) or a slice of bread baguet.

Ingredients: Cream of Chicken Soup

  • 600 g chicken
  • 100 g carrot, cut into 1 cm dice
  • 100 g onion, sliced thin transverse
  • 1 sheet of leaf bay leaf
  • 1 stem fresh thyme leaves
  • 2 stems parsley
  • 2 stalks celery
  • 1 stalk spring onion
  • 1,250 ml water
  • 2 tsp salt
  • 200 g button mushrooms
  • 2 tbsp butter (I)
  • 50 g beef bacon
  • 2 tbsp butter (II)
  • 2 tbsp plain flour
  • 1 egg yolk
  • 250 heavy cream
  • 1 tsp pepper powder
  • chopped parsley for sprinkling

How to make Chicken Cream Soup:

  1. Put the chicken, carrots, onion, bay leaf, thyme, parsley, celery and green onion in a pan. Tuangi water, salt, and then give jerangkan a pot on the fire. Bring to a boil and continue to cook over medium heat for 30 minutes, raise.
  2. Drain chicken, strain kaldunya, a waste of ampasnya. Measure broth as many as 500 ml. take the chicken, dice slices 1 cm. skin chicken and discard the bone.
  3. Transverse slices of mushroom into 4 parts, sauteed with butter (I) until the fluid dries, lift. Slice beef bacon size ½ x ½ cm, roasted briefly until the oil comes out, lift.
  4. (II) heat butter in a saucepan, sprinkle the flour, stirring until flour odor is gone and well blended. Stir in broth, stir until the slick. Beat the egg yolks together heavy cream, enter 150 ml warm broth into it, stirring. Mix into the pot of broth, above jerangkan apo to medium, stir until thickened.
  5. Stir in pepper, beef bacon, mushrooms and chicken. Cook briefly, do not boil so that the cream does csampai broke out, lift. Transfer the soup in serving bowl, Sprinkle chopped parsley. Serve.

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