Cream of chicken with kidney soup

• 4 tablespoons butter
• 1/2 cup finely diced onion
• 1/2 teaspoon finely minced garlic
• 6 cups rich chicken broth
• 1/2 pound skinless, boneless chicken breast
• 1 pound veal kidney
• 1 cup milk
• 5 tablespoons arrowroot or cornstarch
• 5 tablespoons water
• 3/4 cup heavy cream
• Salt, if desired
• Freshly ground pepper

1. Melt two tablespoons of the butter in a large saucepan and add the onion and garlic.
2. Cook, stirring, until onion wilts.
3. Add the broth and bring to the boil.
4. Trim off the veins and membranes from the chicken breast.
5. Put it in the broth and let simmer 10 minutes.
6. Remove the chicken and set aside.
7. Meanwhile, cut the kidney in half.
8. Cut away the white center core.
9. Trim the kidney well and slice it in pieces.
10. Cut each piece into very small, quarter-inch cubes.
11. There should be about two-thirds of a cup.
12. Put the kidney pieces in a small saucepan and add cold water to cover.
13. Bring to the boil and let simmer 30 seconds.
14. Drain immediately.
15. Add the milk to the broth and continue cooking 15 minutes.
16. Blend the arrowroot or cornstarch with the water and stir it into the simmering soup.
17. Cook until thickened.
18. Cut the chicken into very small, quarter-inch cubes.
19. Put the soup through a fine sieve, preferably of the sort known in French kitchens as a chinois.
20. Reheat the soup and add the cream, chicken and kidney.
21. Add salt and pepper to taste.
22. Just before serving, add the remaining two tablespoons of butter and stir until melted.
23. Serve.

butter, onion, garlic, chicken broth, skinless, veal, milk, arrowroot, water, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10063 (may not work)