Title: Cream of Chicken Soup with Leeks
Categories: Soups, Historical, Chicken, Dairy
Yield: 8 Servings
3 c Chicken stock
12 Leeks; white portions only,
-quartered
1/2 c Celery; diced
3 tb White rice; uncooked
1 1/2 c Cooked chicken; minced
1/2 ts Salt
2 tb Butter or chicken fat
2 tb Flour
2 c Light cream, warm
1/4 ts White pepper
2 tb Parsley; chopped
In the 2-quart saucepan over medium heat, warm chicken stock. Add
whites of the leeks, celery, and rice and simmer until soft, about 10
minutes. Drain, returning stock to saucepan. Rub vegetables and rice
through a sieve or place in a blender to puree, then stir back into
stock. Add cooked minced chicken and add salt. In a 3-quart saucepan
over medium heat, make a roux of the butter and flour. Slowly stir
in the warm cream. Add chicken stock mixture, stirring constantly,
and continue stirring until thickened and heated through. Sprinkle
with chopped parsley and serve hot.
Courtesy of The Louisville and Nashville Railroad
From: Dining by Rail by Porterfield, James D.
St. Martin's Press, New York 1993
