Cream of Chicken Soup (Chicken Velouté)

Name: Cream of Chicken Soup (Chicken Velouté)
Yield: Serves 6 to 8
Ingredients: 2 quarts, chicken stock with sauteed breast meat, stock and meat separated; 6 tablespoons, unsalted butter; 3 , medium shallots, chopped fine; 6 tablespoons, all-purpose flour; 1 cup, dry sherry; 2 teaspoons, fresh thyme, or 1 teaspoon dried thyme; 2 cups, milk, half-and-half, or heavy cream; , Salt and ground black pepper; 2 tablespoons, fresh chives, finely chopped for garnish

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Main Courses

Chicken

Soups

SERVES6 to 8

WHY THIS RECIPE WORKS

For our cream of chicken soup recipe, we used a roux made of equal parts butter and flour, and settled on 2 quarts of stock and 2 cups of dairy for the liquid. We needed the roux to remain white for this white soup, so we cooked it over med...

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