Chicken Cream Soup Recipe
Cooking Time: about 25 minutes You will need for 4 servings:
1 oz. butter 1 egg yolk
1 oz. cornflour or arrowroot
2 pints chicken stock
1 bay leaf celery salt chopped parsley croOtons (8)
1 Melt the butter, add the cornflour and mix well.
2 Add the stock, stir until boiling.
3 Add the bay leaf and simmer 15 minutes.
4 Remove the bay leaf and allow the soup to cool a little.
5 Mix the egg yolk with a little of the soup, add to the rest of the soup and reheat without boiling.
6 Add celery salt and seasoning to taste.
7 Just before serving add a little chopped parsley and serve with croutons.
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