Cream of Chicken Soup

2.5 LITRES

Ingredients

Margarine                                                                100 g

Flour                                                                       100 g

Strong chicken stock                                                  2.5 ltr

Cream                                                                     125 ml

Cooked chicken                                                       100 g

Salt

Pepper

Method

  1. Make a veloute with the margarine, flour and stock.
  2. Bring to the boil, simmer for 30 minutes and skim. 
  3. Adjust the seasoning and consistency, remove from the stove, add the cream and then strain through a muslin cloth.  Do not reboil. 
  4. Add finely diced chicken as a garnish before serving.

 

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