Creamy chicken soup
Ingredients
- 500 g chicken breast, with skin and bones
- 1 onion, quartered
- 2 bay leaves
- 3 cloves, a few pepper corns
- 1 tsp pepper corns
- 1 small shallot, finely chopped
- a knob of butter
- 125 ml cream
- salt and white pepper
Method
- In a saucepan cover chicken breast with cold water, add onion, bay leaves, cloves and pepper corns. Heat and gently boil for about 30 minutes until chicken is cooked. Remove from heat, remove chicken and strain stock, set both aside. Bone and skin chicken, chop meat, set aside. In another saucepan melt a knob of butter and sweat the shallot until softened. Add stock, cream and chicken meat. Puree mixture, pass through sieve, season to taste, adjust thickness as desired.