Yield: 1 servings
|500 millilitres||Chicken stock|
|300 millilitres||Whipping cream|
Remove the meat from the smoked chicken.
Dice the onion and celeriac and place in a pan with the butter, sweat and then add the smoked chicken carcass.
Meanwhile, boil the stock.
Add the flour to the onion, celeriac and chicken to form a soft roux.
Slowly add the stock and the cream, and simmer until the vegetables are cooked.
Remove the chicken carcass, liquidize the soup, pass through a sieve and season with salt and pepper.
Garnish with some of the chicken meat.
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Carlton Food Network
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