Tuesday, May 25, 2010

Day 297: Cream of Chicken Soup

Yield: 2-3 servings
Time (Start to Finish): 1-2 hours

1 med sweet yellow onion
4 Tbsp olive oil
1 Tbsp butter
3 garlic cloves
1 cup chicken stock
1 cup chicken, cooked
salt and pepper
2 cups milk
¾ cup half and half
3 Tbsp flour
¼ tsp cayenne

asiago cheese

1. In a skillet place 2 Tbsp of the olive oil, the butter, and the onion chopped up and cook on med until it caramelizes. This takes about 30 min. be patient and watch it. It is worth the wait.
2. Add the garlic, chopped, and cook just until it begins to brown and remove
3. Place the mixture in a food processor or a blender, add the chicken stock and blend until smooth.
4. In a saucepot, place the rest of the olive oil and the flour and whisk to make a roux, on med heat. Takes about 20 sec. add the chicken stock mixture slowly while whisking until it is combined. Add the milk and cream at this time
5. Whisk together, then add the chicken, and season with salt and pepper and the cayenne
6. The soup will thicken from the flour. If it is too thin, add a touch more. If it is too thick, add more milk or chicken stock
7. Take the baguette and slice up
8. Toast for a second, then sprinkle with cheese, then broil until it melts. Serve with the soup

Rating: 4.5 strawberries
Notes: Honestly, this soup tastes best with the cheesy bread! It add a touch of flavor. I might even add some cheese on top of the soup when serving. I love cream of chicken soup and have since I was a child, and have never ever made it. This is my first time, and I think it was a success! You can add celery or carrots to it if you like, and you can add any kind of seasoned chicken you like. I used left over from yesterdays dish. It is a rainy windy day and I just came in from climbing, so it was nice to have a bowl of soup. Comfort food for sure.

1 comment:

Geoffrey said...

That looks so good! It is cloudy out today and I could really go for that for lunch!