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Chicken Velvet Soup
- 6 tbsp. butter
- 1/3 cup flour
- 1/2 cup milk
- 1/2 cup light cream
- 3 cups chicken broth
- 1 cup finely chopped cooked chicken
- Melt butter in saucepan and blend in flour.
- Add milk, cream, and broth. Cook, stirring until mixuture thickens and comes to a boil. Reduce heat.
- Stir in chicken and pepper. Heat again to boiling and serve, garnished with parsley and pimento.
Attribution: Cock-A-Leekie by Carey Elizabeth Marshall, THunder Bay, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.