Creamy Chicken Velouté
This is a classic soup that can be enhanced with chopped mushrooms, spinach, or asparagus tips.
INGREDIENTS | SERVES 4
- 2 tablespoons butter
- 1 shallot, minced
- 2 tablespoons flour
- 5 cups hot chicken broth
- 1 cup heavy cream
- 1 cup cooked chicken, finely chopped
- Salt and white pepper to taste
- 2 tablespoons minced fresh parsley or tarragon
In a heavy saucepan, heat butter over medium-low heat. Add shallot; sauté 3 minutes.
Sprinkle in flour; stir well to blend. Continue stirring 2–3 minutes. (Flour should not be allowed to brown.)
Add 1 cup broth; whisk until flour is dissolved and mixture is smooth. Slowly add remaining broth. Raise heat to medium; cook 15 minutes.
Stir in cream. Add chicken, salt, pepper, and herbs. Remove from heat and serve.