Ingredients
6 tbsp butter
6 tbsp flour
1/2 cup milk
1/2 cup light cream
3 cup chicken broth
1 cup finely chopped chicken
Directions
Make cream sauce, cook until thickened and comes to a boil, reduce
heat. Stir in chicken. Add a dash of pepper. Return to boiling and
serve immediately. Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
a few drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville,
IN.
From Fred Peters:
Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
breast, finely chopped Salt, to taste, if desired Freshly ground
black pepper, to taste 1 c fresh parsley, snipped, to garnish
Broth: Simmer the chicken for about 1 hour. Remove the chicken and
cool; remove the meat from the bones. Reserve the white meat and save
the remainder for other uses.
Soup: Blend the butter and flour together in a mdm (3-quart)
saucepan. Warm the cream in a seperate pan. Add the warmed cream to
the butter-flour mixture and stir until smooth. It will start to
thicken when it is heated. Stir in two c of the hot stock. Cook over
low heat, stirring, until heated through and blended, about 4
minutes. Add an additional 4 c of stock and the chopped chicken.
Season to taste with salt, if desired, and pepper. Heat to serving
temperature--steaming, but not boiling or the cream will break. Watch
the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.
About 8 servings
Servings: 4 servings
Chicken Velvet Soup (Janice Norman) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Recipes as an idea can be traced way back into antiquity, at least as far back into history as ancient Egypt, and potentially, even further back. Having said that, sadly, these early cookbooks were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During the time of the Romans a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the ancient Romans made use of many different aromatic flavors, including a few you will know like thyme, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like basil and rosemary. These new foods and spices created an eruption in manuscripts on food, some of which are kept safe in private libraries. When we get to the 20th century, cookery publications are in great demand, mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Velvet Soup (Janice Norman) recipe.
