Cream of Chicken Soup ( Bouillon Your Needs )

Ingredients (10 portions)

Amount	Measure	Name
200	g	Chicken, breast
2	l	KNORR Paste Chicken Bouillon
350	ml	KNORR MEADOWLAND Culinary Double
200	g	KNORR White Roux
3	g	Herb, parsley fresh . Chopped

Preparation

Advance Preparation
Poach the chicken supremes in KNORR Chicken stock, when cooked remove and chill. Cover, label and refrigerate until required for use. Preheat serving dishes
Method
1. Make up the bouillon as per manufactures instructions using 25g paste per 1 ltr of boiling water.
2. Bring the stock to the boil add the white roux and whisk in well, bring back to the simmer. Cook for 2 minutes.
3. Whisk in the cream and bring back boil, dice the poached chicken and add to the soup, simmer for 5 minutes.
4. Serve in soup bowls garnished with fresh chopped parsley.
Handy hint
This soup can be flavoured by using any variant from the KNORR Primerba Range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding