Cream of Chicken Soup

Ingredients -

3 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
4 cups Chicken Stock
2 cups Heavy Cream
2 Egg Yolks, beaten
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 cups diced cooked Boneless, Skinless, Chicken Breast
chopped Fresh Parsley

Preparation:

1. Add unsalted butter to stockpot. Melt over low heat.

2. Stir in flour, and stir constantly for 2 minutes.

3. Gradually stir in chicken stock.

4. Heat over medium heat, almost but not boil.

5. Add heavy cream and egg yolks to medium bowl. Whisk to combine

6. Ladle in ½ cup hot soup. Blend with whisk. Stir cream mixture into stockpot.

7. Season with coarse salt and fresh ground black pepper.

8. Add chicken meat and Simmer until heated through but not boiling.

9. Serve hot in individual soup bowls. Garnish with chopped parsley.

Soup Making Tip

Storing Cauliflower

Cauliflower should be stored in the crisper section of your refrigerator. Wrap loosely with plastic wrap.

Soup Making Tip

Swiss Chard

Available year round, Swiss chard has nice stalks and tender leaves that both do well in soups. Aside from adding nice flavor and color, the two different parts of the Swiss chard add nice texture.