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    Hot Chicken, Herb and Cream Soup

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    Hot Chicken, Herb and Cream Soup

    A raw carcass makes a pale, delicate stock; leftovers from the roast will make one that’s darker and stronger. Use this recipe to make an economic everyday dish to eat before a plate of green salad and cheese.

    • Preparation time: 10 minutes, plus 2–3 hours chilling
    • Cooking time: 75 minutes to 105 minutes
    • Total time: 1 hour 25 minutes to 1 hour 55 minutes, plus 2 to 3 hours chilling 60 minutes 55 minutes

    Serves: 4


    • Chicken Stock
    • 1 Chicken carcass, either raw or from a roast bird
    • 1 Bay leaf
    • A pinch dried thyme
    • 4 Parsley sprigs
    • 2 Onions, peeled and halved
    • 2 Celery sticks, chopped
    • 2 Carrots, trimmed and halved
    • 1 Leek, washed and halved
    • 6 Black peppercorns
    • 175ml Double cream
    • 4 Tarragon sprigs, finely chopped
    • 4 Parsley sprigs, chopped
    • 20 Chives, very finely chopped


    1. Put all the ingredients for the stock in a pan and cover with 1.5 litres water. Bring to the boil, skim away some of the rising foam, then allow to simmer very slowly for about 1–1½ hours.
    2. Strain, discarding the solids; allow to cool completely, then put the stock in the fridge for 2–3 hours. Skim any fat off the surface of the stock, then strain it through a fine sieve into a clean pan. Heat to boiling point and stir in the cream. Bring almost to boiling point and add the herbs; taste and add salt if necessary. Finish with freshly ground black pepper and serve.

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    Drinks recommendation

    A glass of dry madeira will add extra perfume to this exquisite soup.


    Average user rating

    3 stars