Al-Ahram Weekly   Al-Ahram Weekly
2 - 8 December 1999
Issue No. 458
Published in Cairo by AL-AHRAM established in 1875 Issues navigation Current Issue Previous Issue Back Issues

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Chicken cream soup

By Moushira Abdel-Malek


300 gms chicken breast fillets (diced)
5 cups chicken stock
1 cup milk
2 celery stalks
2 tbsp cream
2 tbsp flour
1 tbsp finely chopped parsley
Salt + white pepper


Boil cook the chicken. Strain from the stock and leave both separately aside. Melt butter in a cooking pan and add the flour, stirring until yellowish. Add stock gradually whilst stirring continuously until mixture is smooth. Add the milk, chicken and celery. Bring to the boil, season and simmer over low heat for five minutes, covered. Uncover and stir, pressing downwards to scrape any sticking flour in the pan. Remove from heat and add the cream. Sprinkle the parsley and stir gently to combine. Serve with croutons or with salty bread sticks or toasted pita bread.

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