Ingrédients pour Mother's Cream Of Chicken Soup
- 6 cups homemade or low-sodium chicken stock
- Unsalted Butter
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 cup asparagus, trimmed and chopped
- 1 stalk celery, chopped
- 1 medium carrot, peeled and diced
- Baking Potato
- Dried Thyme
- 2 bay leaves
- All Purpose Flour
- 1 cup whole milk
- Heavy Cream
- 1/4 teaspoon ground nutmeg
- Salt to taste
- Fresh Ground Pepper
- Fresh Parsley
- Fresh Chives
- Fresh Rosemary
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Comment préparer Mother's Cream Of Chicken Soup
- Prepare the chicken stock. (If using store-bought, skip this step.)
- Melt butter in a large, heavy-bottomed saucepan over medium-high heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add chopped onion, asparagus, celery, carrot, and potato. Add thyme and bay leaves.
- Cook, stirring frequently, until the onion is softened but not browned, about 5 minutes.
- Sprinkle in flour and stir until well combined, cooking for 1 minute to cook out the raw flour taste.
- Gradually whisk in 6 cups of chicken stock, milk, cream, and nutmeg.
- Bring the soup to a boil.
- Reduce heat to low, simmer uncovered for 20 minutes, skimming off any foam that rises to the surface.
- Remove from heat and discard bay leaves.
- Carefully transfer 3 cups of the soup (with vegetables) to a blender.
- Blend on low speed until coarsely pureed.
- Return the puree to the saucepan and stir to combine.
- Heat the soup through, then season generously with salt and pepper to taste.
- Ladle the soup into warmed bowls.
- Garnish each serving with fresh parsley, chives, and rosemary.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
96g
Carbs
6g
