Chicken Cream Soup

Chicken Cream Soup - Russian Soup Recipe

How to Cook & Prepare Chicken Cream Soup:

1 fowl 2 eggs
4 tblsps butter 1 cupful cream or milk
2 tblsps flour salt

Cook the fowl and bone it. Reserve the breast for garnishing. Pass the rest of the meat through a mincer 2 or 3 times and then rub through a sieve adding 2 or 3 tablespoonsful of cold broth. Blend the flour and 2 tablespoonful of butter and stir in 4 cupsful of hot broth. Cook for 20 to 30 minutes. Strain this sauce and stir in the chicken puree. If the soup is too thick, add hot broth and bring to the boil. Remove from the heat. Salt to taste. Combine slightly beaten egg yolks with hot cream or milk; heat in a heavy saucepan but do not boil. Add this mixture to the soup. Before serving put a piece of butter and diced breast of chicken in each plate. Pass croutons in a separate plate.

Rabbit Cream Soup

Substitute rabbit for the flowl and prepare as directed in the recipe for chicken cream soup.

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	Liver Cream Soup		Wildfowl Cream Soup