Cream Of Mustard Soup
- 1 whole chicken breast split in half
- 4 to 5 cups chicken stock
- 2 T. butter
- 1 T. flour
- 1 T. dry mustard
- 2 egg yolks
- 1 cup heavy cream
- Salt and white pepper to taste
- 2 T. Dijon mustard
- 3 scallions, green included, finely chopped
- Place the chicken-breast halves in a saucepan with 3 cups of the chicken stock. Bring the liquid to a boil over high heat, lower the heat, and simmer, covered, for 25 minutes. Allow the chicken to cool in the stock. When cooled, remove the meat from the breasts and discard any skin and bones. Slice the chicken meat into strips and reserve.
- Strain the cooking liquid and add enough stock to it to make 4 cups. Place the stock in a saucepan, bring to a boil, and keep warm over low heat.
- In another saucepan, melt the butter and whisk in the flour and dry mustard over low heat for 1 minute. Pour in the hot stock, slowly, whisking as you add. Beat the egg yolks in a small bowl with the cream, salt, and pepper. Add a little of the hot liquid to the cream mixture, then pour the cream mixture into the stock. Whisk over low heat for 5 minutes. Add the stock at this point if soup is too thick. Remove the pan from the heat and whisk in the mustard.
- Serve the soup in individual bowls topped with sliced chicken and the scallions, or chill for several hours. Serve cold with cold sliced chicken or other toppings such as tiny cold cooked shrimp, chopped watercress, or chopped cucumbers.
Share & Print
0 0 100 0