Creamy Chicken & Shallot Soup
Ingredients: (Serves 4 - 6)
80g (2.8 oz) butter
8 shallots – washed, sliced lengthways & roughly chopped
2 tablespoons plain flour
120ml (4.1 fl oz) (½ cup) dry white wine
720ml (24.4 fl oz) (3 cups) chicken stock
2 cups cooked & shredded chicken
1 cup cream
Salt and pepper to taste
Melt the butter in a heavy base saucepan - on a low heat.
Add the shallots and cook until soft.
Add the flour, stirring through, on low heat, for 1 - 2 minutes.
Add the wine – continue to stir.
Allow the soup to thicken.
Cook for a further 1 - 2 minutes and then remove from the heat.
Stir in the stock (a little at a time) until a smooth liquid forms.
Return the saucepan to the plate – on low heat.
Slowly bring to the boil, then turn down the heat to low.
Cook for a further 10 minutes.
Add the (cooked) chicken pieces.
Allow the soup to cook for a further 4 - 5 minutes.
Add salt and pepper to taste.
Add the cream and stir through. (Do not allow the soup to boil.)
Serve hot with garlic bread or cheese and herb toast.
Garnish with freshly cut spring onions.