Thursday, July 27, 2006

Cream of Chicken Soup Recipe

Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

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