Cream Of Chicken With Vegetables Recipe
Cream of Chicken With Vegetables is the absolute combo of proteins and vitamins. With the growing concern about healthy diet, this finger licking recipe is now at your service. Chicken mixed with fresh broccoli, mushrooms and other assorted veggies, some herbs, fresh cream, egg yolks and finally grated cheddar cheese is indeed a precious starter. Go through our directions and give it a best shot.
Ingredients
One 2-1/2- to 3-pound chicken
2 cups beef stock
4 cups chicken stock
1 whole onion stuck with 3 cloves
1 leek, chopped (white and some green)
1 carrot, chopped
1 cup chopped celery
3 green onions and tops, chopped
1 sprig each marjoram and thyme
3 sprigs parsley
1 teaspoon salt
6 black peppercorns, lightly crushed
3 egg yolks, beaten
1 cup heavy cream
1 cup chopped cooked vegetables, such as mushrooms, cauliflower, broccoli, green beans, peas, corn
1/2 to 1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fresh lemon juice
1/4 to 1/2 teaspoon minced fresh tarragon
Freshly grated Cheddar cheese or raw carrot
Directions
Combine chicken, stocks, vegetables, herbs, salt and peppercorns.
Cover, bring to boil, lower heat and simmer 1 hour, or until chicken is tender.
Remove chicken and cool; strain broth, cool and chill to remove fat.
Remove meat from chicken, julienne 2 cups of white meat and reserve.
Dice 1-1/2 cups dark meat and puree with 1 cup of broth.
Return to rest of broth and reheat.
Beat together yolks and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Add vegetables and white chicken meat.
Reheat, but do not boil.
Thin with half-and-half cream and season with salt, pepper, lemon juice and tarragon.
Adjust seasonings and serve with a garnish of grated Cheddar cheese.
Be sure to stir well when serving, as pureed dark meat tends to settle on the bottom.
Cover, bring to boil, lower heat and simmer 1 hour, or until chicken is tender.
Remove chicken and cool; strain broth, cool and chill to remove fat.
Remove meat from chicken, julienne 2 cups of white meat and reserve.
Dice 1-1/2 cups dark meat and puree with 1 cup of broth.
Return to rest of broth and reheat.
Beat together yolks and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Add vegetables and white chicken meat.
Reheat, but do not boil.
Thin with half-and-half cream and season with salt, pepper, lemon juice and tarragon.
Adjust seasonings and serve with a garnish of grated Cheddar cheese.
Be sure to stir well when serving, as pureed dark meat tends to settle on the bottom.
