COLLECTION NICE FOOD RECIPES - This is our new RECIPE:
You Will Need
* 2 1⁄3 oz butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 Tbsp flour
* 3 1⁄8 pt chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 17 oz chicken , cooked and diced
* 2 Tbsp thick cream
* 2 ½ tsp dry sherry
* 1 Tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk
Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls
You Will Need
* 2 1⁄3 oz butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 Tbsp flour
* 3 1⁄8 pt chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 17 oz chicken , cooked and diced
* 2 Tbsp thick cream
* 2 ½ tsp dry sherry
* 1 Tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk
Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls
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