Cream of Chicken Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Make exactly as in the previous recipe until the point where all the fat has been removed from the cold stock. You‘will then nee:


  • 2 oz. (60 g.) flour
  • 2 oz. (60


Make a roux with the butter and flour, being very careful that it does not colour at all. Gradually add all the stock and the milk. The soup should be a little thicker than single cream and very white. Stir in the cream, check seasoning, and add whatever garnish is preferred. Some of the chopped white meat of the chicken may be stirred into the soup.

Some traditional English garnishes a