Chicken Divan Soup
1/2 cup real butter
1/2 cup unbleached, all-purpose flour
4 cups traditional chicken bone stock (get recipe here)
1 cup heavy whipping cream
6 tablespoons cooking sherry
1 tablespoon brewed soy sauce
1 teaspoon sea salt or Redmond's Real salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1 bunch broccoli, cut into 1-inch pieces
2 cups cooked chicken
Extra freshly grated Parmesan or cheddar cheese
Directions:
1. Melt butter in a heavy 3-quart saucepan; blend in flour. Add chicken stock. Bring to a simmer and cook, stirring constantly until thickened.
2. Stir in cream, sherry, salt, pepper, Parmesan cheese, broccoli and chicken.
3. Return to a simmer. Simmer uncovered until broccoli is tender.
4. Ladle into bowls and top with extra Parmesan cheese.
1. Melt butter in a heavy 3-quart saucepan; blend in flour. Add chicken stock. Bring to a simmer and cook, stirring constantly until thickened.
2. Stir in cream, sherry, salt, pepper, Parmesan cheese, broccoli and chicken.
3. Return to a simmer. Simmer uncovered until broccoli is tender.
4. Ladle into bowls and top with extra Parmesan cheese.
Sharon,
ReplyDeleteThis soup was so delicious at the potluck last Monday evening! It was hearty, tasty, and the broccoli was still bright and crisp, not mushy at all. I'm so glad you posted the receipe. In fact, I was planning on asking you to so I could make it for Frankie. It's just the type of soup he'd go for!
Thanks So Much,
Anne
Souper, Anne! So glad it passed muster and hope it will with Frankie also. I just adjusted the recipe - added soy sauce. It tasted better to me last week when I added a little soy sauce to it. Enjoy,
ReplyDeleteSharon