Cream of Chicken Soup |
Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real. Simple to make, this recipe is sure to become a favorite that you’ll simply say “Its bracing and healthy too”
For A Plain cream soup, one has to be ready with the basic ingredient called ROUX, ie pronounced as Roo. For making a roux, the thumb rule is Equal quantity of Flour, Butter and stock water. With the addition of milk it becomes a white sauce a basic mother sauce or Béchamel Sauce for all Dishes like pastas, soups and other derivative Sauces.
Ingredients
- Chicken thigh B/L: 70gms
- Butter [30 gms for Roux + 30 gms for finishing ]: 60gms
- Flour: 30gms
- Milk: 30ml
- Thyme Dried & Powdered: ¼tsp
For soup – roughly cut
- Onions: 2nos
- Turnips: 1no.
- Carrots: small 1no.
- Ginger ½” size: 1Pc
- Garlic a few cloves: 3nos
- Celery Heart and stalk: 1no.
- Bayleaf: 1no.
- Oil: 2Tbsp
- Parsley: 1sprig
- Fresh cream: 2tbsp
- Chicken stock water: 500ml
Method
- Keep Little water in a SS pan and boil Chicken with pepper corn, and a Bayleaf.
- Heat thirty gms of ROUX, add about 60 ml of milk and whisk together with out any Lump formation . The texture should be smooth and silky & keep aside.
- In a separate sauce pan with 2 tbs f oil sauté bay lead, GG, roughly cut Vegetables and allow the vegetables to be soft & tender.. Simmer on a low flame.
- Add the white sauce made of roux and milk together with the chicken stock, let the soup get boiled on a reduced flame.
- Then slowly the soup will get thickened and strain the whole blended soup the through a soup strainer, remove the bay leaf before puréeing
- Make a puree of the vegetables with a wooden spoon and bring back to the fire. Check for the seasoning add remaining Butter, serve with a dash of cream, Diced boiled chicken and chopped Parsley.
Variations
- A cream soup takes its name from Main ingredient added.
For eg: if sliced Mushrooms are added, then it is Cream of Mushroom soup. If asparagus tips are added, then its Cream of asperagus, chopped vegetables, it takes the name of Cream of Vegetables. - Remember if ROUX is ready, then soup making is easier.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
