CREAM OF CHICKEN SOUP

Ingredient     (4 pack)
Chicken stock -                        1 litter
Refine flour -                            60gm
Onion -                                      30gm
Leaks -                                       50gm
Celery -                                      50gm
Butter -                                      50gm
Boque garni -                        10gm
Seasoning -                                to taste
Cream -                                       150ml
Dice chicken -                             30gm
Method

·         Melt fat add slized onion, leaks, celery and cooked without dis-colouring.

·         Mixed the flour and cooked to a sandy texture without colouring, add hot stock gradually/ slowly.

·         Bring to boil stire all the time add boque garni and seasoning, simmer for an half houre, sceam when necessary.

·         Remove the boque garni pass through a stainer.

·         Finished with cream and diced cooked chicken.