Cream of Chicken Soup - Potage a la Reine

• 3 cups (700 ml) chicken stock or bouillon
• 1/4 cup (60 ml) mild fine chopped onions
• 1/4 cup (60 ml) fine chopped celery
• 1/4 cup (60 ml) melted butter
• 2 steamed chicken breast fillet finely pureed/processor
• 1/4 cup (60 ml) flour
• 1/2 cup (125 ml) strained heavy cream
• 1 cup (225 ml) fresh whipped cream (without or with very little sugar or vanilla)
• salt and white pepper to taste

1. Prepare a blond roux with the melted butter and the flour.
2. Sweat the onions and celery in a little butter till very tender.
3. Heat the stock.
4. Puree the celery and onions in the blender with enough stock for processing.
5. Heat the celery, onions, and stock and add roux to thicken.
6. Add pureed cooked chicken meat to soup.
7. Add the strained cream, reheat to 175 F.
8. Season with salt and pepper.
9. Ladel into bowls garnish with cold whipped cream.

chicken, onions, celery, butter, chicken, flour, cream, fresh whipped cream, salt

Taken from online-cookbook.com/goto/cook/rpage/00071E (may not work)