Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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!