Cream of Chicken Soup

Ingredients (1 liters)

Amount	Measure	Name
100	g	KNORR White Roux
1	l	KNORR Clear Chicken Bouillon
75	g	Chicken, breast poached & chopped
50	ml	KNORR MEADOWLAND Culinary Double
5	g	Herb, chives snipped
50	g	KNORR Slightly Sea Salted Croutons

Preparation

Advance preparation
Poach chicken fillets in chicken bouillon, cook thoroughy and dice/shred and mix with garlic paste. Place in a dish, cover and refrigerate until required for use. Make up the bouillon to the strength required. Warm the serving dishes.

Method

1. Make a veloute by whisking in the roux to the simmering chicken bouillon.

2. Bring to the boil and simmer for 2 minutes to fully cook out.

3. Add the chicken and simmer until thoroughly cooked through, approximately 2-3 minutes.

4. Add the culinary double and whisk in lightly.

5. Serve in the warmed bowls with a garnish of snipped chives and croutons.

Healthy hints.
Culinary double could be substituted with a plain yoghurt or creme fraiche. Fresh toasted crouton's could be served as an alternative.