Cream of Chicken Soup Supreme

Name: Cream of Chicken Soup Supreme
Prep time: P1H
Cook time: P3H
Total time: P4H
Yield: 6
Cuisine: Fusion
Ingredients: chicken; veal knuckle; butter; carrots; parsley leaves; celery; black pepper; onions; water; heavy whipping cream; flour; egg yolks; salt; red hot pepper sauce

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Yield

6 servings

Prep

1 hrs

Cook

3 hrs

Ready

4 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken for stewing, cut up	*
2	pounds	veal knuckle have butcher crack it into 4-5 pieces	*
2	tablespoons	butter
2	each	carrots scrubbed, scraped, cut into 1/4 inch pieces
¼	cup	parsley leaves chopped
¾	cup	celery diced
¼	teaspoon	black pepper
1	small	onions diced
10	cups	water cold
1	cup	heavy whipping cream
3	tablespoons	all-purpose flour instant
3	each	egg yolks beaten until lemon yellow	*
½	teaspoon	salt
2	Drops	red hot pepper sauce optional	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken for stewing, cut up	*
907.2	g	veal knuckle have butcher crack it into 4-5 pieces	*
3E+1	ml	butter
2	each	carrots scrubbed, scraped, cut into 1/4 inch pieces
59	ml	parsley leaves chopped
177	ml	celery diced
1.3	ml	black pepper
1	small	onions diced
2.4	l	water cold
237	ml	heavy whipping cream
45	ml	all-purpose flour instant
3	each	egg yolks beaten until lemon yellow	*
2.5	ml	salt
2	Drops	red hot pepper sauce optional	*

Directions

Add the the chicken, veal knuckle and butter in a large soup pot or dutch oven.

Lightly brown the outside of the chicken in the butter and the fat that will gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold water.

Continue to cook until it starts to boil.

Skim off any surplus fat and froth that may gather on the top.

Turn the heat down and continue to simmer for 2 to 3 hours, or until a fork can be twisted in the meat of the chicken breast.

Remove the chichen and veal bones from the soup.

Set them aside to cool.

Strain the soup through a fine sieve and set it aside to cool.

As soon as it is cooled, carefully remove all of the fat from the surface.

Then return the soup to the stove and bring to a simmer again.

Remove all the meat from the chicken bones.

Discard all the skin and vegetable pieces, for you have already extracted all of the good in them.

Beat the cream, flour and eggs together until all completely incorporated and smooth.

Add the salt to the simmering soup and mix well.