Mother's Cream of Chicken Soup

Chef Boy of Dee's's Note:

This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 5 cups chicken stock
• 4 tablespoons unsalted butter
• 3 cloves garlic , minced (as always more is better)
• 1 medium onion , cut ino 1/2 inch dice
• 6 stalks asparagus , carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces)
• 1 stalk celery , trimmed,cut into 1/2 inch dice
• 1 carrot , pared,cut into 1/2 inch dice
• 1 baking potato , pared cut into 1/2 inch dice (about 8 ounces)
• 1 teaspoon dried thyme , crumbled
• 3 bay leaves
• 3 ½ tablespoons all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• ½ teaspoon freshly grated nutmeg
• salt
• fresh ground pepper
• minced fresh parsley
• minced fresh chives
• minced fresh rosemary

Directions:

1. Make chicken stock.
2. Melt butter in large heavy saucepan over medium-high heat.
3. When foam subsides, add garlic; saute until fragrant, about 30 seconds.
4. Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
5. Add flour, stirring until well mixed.
6. Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
7. Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
8. Remove saucepan from heat; discard bay leaves.
9. Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
10. Return puree to saucepan, stir to combine.
11. Heat soup until hot; season with salt and pepper to taste.
12. Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
13. Serve immediately.

Reviews

[Sharon123]

This was a very mild tasting, creamy, delicious chicken soup. My DH really enjoyed it with crackers. I halved the recipe and it was just right the 3 of us, with a little leftover for tomorrow. Thanks so much! I'm glad I picked you for the Pick a Chef challenge!