Cream of Chicken Soup
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 100 | g | KNORR 1-2-3 ROUX White |
| 1 | l | KNORR Paste Bouillon Clear Chicken |
| 150 | g | Chicken breast, skinless poached & chopped |
| 50 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 5 | g | Chives snipped |
Preparation
Advance preparation
Poach the 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 plain yoghurt or creme fraiche. Fresh toasted crouton's could be served as an alternative.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
