Cream of Chicken Soup Recipe

Ingredients : Serves 4

50 g/2 oz butter or margarine

1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, chopped
1 garlic clove, crushed
1.5 liters/2.5 pints/5 cups Chicken Stock
225 g/8 oz/2 cups cooked chicken, chopped
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper

250 ml/8 fl oz/1 cup single (light) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onion, carrot, celery and garlic until soft but not brown. Add the stock and chicken and bring to the boil. Simmer for about 10 minutes until the vegetables are very tender. Add half the parsley and season to taste with salt and pepper. Puree the vegetables in a food processor or blender, adding enough of the stock to make a thick soup. Return to the pan, add the cream and adjust the seasoning to taste. Reheat gently and serve sprinkled with the remaining parsley.