About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Monday, April 15, 2013

Cream of Chicken Soup

I was making chicken stock yesterday while watching the thrilling end of the Masters.  It was a cool and rainy day and will probably be the last of the cooler temps until next fall, so it was an opportunity to stock up my freezer with a fresh batch to get me through the heat of summer.  I usually save chicken carcasses in my freezer until I have 3 lbs to make my stock.  I was short so I added a package of chicken wings.  They work fine and contribute a good bit of gelatin to the stock plus I can pick through the wings after straining for the tender bits of meat. So it wasn't by accident that I could whip up a fine pot of chicken veloute' since I also had a bit of heavy cream in the refrigerator. Of course, you can use commercial stock, but homemade does make a difference in flavor.  Add a dash of sherry and you've got a very delicious thing.

1/2 cup finely diced celery
1/2 cup finely diced carrot
3/4 cup finely diced onion
2 tbls unsalted butter
2 tbls flour
1 qt chicken stock
2 cups minced chicken
1 sprig thyme, 1 sprig parsley tied together with butchers twine
1 bay leaf
1/4 cup heavy cream
1 tbls dry sherry

Melt the butter in a medium dutch oven over medium heat. Add the diced vegetables and cook stirring frequently for 5 minutes. The onion should be translucent; do not allow the vegetables to brown. Season with a generous pinch of salt and pepper. Add the flour and blend with the mirepoix and cook for another minute.  Add the herb bundle and bay leaf,then add the stock 1 cup at a time, stirring constantly.  Bring the mixture to a boil, then reduce heat to low.  Add the chicken.  Add salt to taste.  My homemade stock is unsalted to I add 1 tbls. Kosher salt.  Simmer for 10 mins.  Remove the herb bundle and bay leaf.  Add the cream and sherry. Adjust seasoning.  Return to simmer and serve.  Garnish with chopper parsley.

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