Chicken Cream Soup

Chicken Cream Soup

South Asian Cream of Chicken Soup

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

How to Make Almond and Garlic Soup

 Recipe of almond and garlic Soup

* 8 oz crusty white bread, without crust
* water to soak the bread
* 3 7⁄8 oz raw, peeled almonds
* 2 cloves of garlic
* 23 ½ fl oz cold water
* 8 ½ fl oz olive oil
* vinegar (red wine or sherry)
* salt
* 1 blender
* 1 spoon
Step 1:
Soak the bread
Place the bread in a bowl of water and soak thoroughly.
Step 2:
Ground the almonds
In a blender, purée the almonds, salt and garlic. Lightly squeeze the soaked bread and add to the blender. Blend until it forms a white paste.
Step 3:
Add the oil and vinegar
Slowly add the oil then a dash of vinegar.
Step 4:
Add the water
Gradually add the water to create a smooth, thick soup. If you add the water too fast the mixture will curdle.
Step 5:
Taste and add salt
Adjust the seasoning if needed after tasting.
Step 6:
Garnish and serve
Pour the soup into the serving bowls and garnish. In Andalusia the traditional garnish for this soup is peeled and seeded grapes but you could also use slices of apple or melon.

Chicken Noodles Soup

This summarizes the history of soup, taken from "Super Tomatoes: The Story of America's Favorite Food."

* 4 Tbsp vegetable oil
* 1 medium onion, thinly sliced
* 3 garlic cloves, finely chopped
* 2 peppers, DE seeded and finely chopped
* salt and freshly ground black pepper
* 5 1⁄3 oz carrots, shredded
* 2 ¾ pt chicken stock
* 4 boneless chicken breasts, cut into small chunks
* 2 1⁄8 oz rice noodles
* the juice of 1 lime
* 3 Tbsp coriander leaves, chopped
* 4 fresh basil leaves, chopped
* a small handful of bean sprouts
* 1 Tbsp soy sauce
* 1 Tbsp fish sauce
* 1 large soup pot with lid
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil
Pour the oil into a large soup pot and place it over a high heat.
Step 2:
Cook the vegetables
When the oil is hot, add the sliced onion, garlic and pepper, and cook while stirring for 2 minutes. Season with salt and pepper. Next, add the shredded carrot and the stock and stir. Cover the pot and bring the soup to a gentle boil.
Step 3:
Add the chicken and noodles
Once the liquid has started to boil, add the chicken and leave it to simmer for 5 minutes. Now add the noodles and simmer for a further 5 minutes.
Step 4:
Add lime juice and serve
Remove the soup from the heat and add the lime juice to give it a slightly tangy flavor. Finally, ladle it into soup bowls and garnish with the chopped coriander, a basil leaf and a sprinkling of bean sprouts.

 

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