Minggu, 13 Maret 2011

Cream Soup Recipe

1 piece of chicken thigh upper thigh down
1 cup of sweet corn
2 garlic, roughly chopped
1/2 onion, finely chopped
50 gr flour
salt, sugar, cube chicken bouillon and pepper powder to taste
700 ml milk
1 stalk celery, chopped fine
2 tablespoons butter for sauteing


1. Boil chicken in 600 ml of water until done. Lift and separate from bone. Slice into pieces. Cull 500ml boiled water.
2. Heat margarine. Saute the garlic and onions until tender.
3. Enter the flour.Pour bouillon little by little, stirring until boiling.
4. Add sweet corn, chicken, salt, sugar, and cube chicken bouillon.Stir.
5. Pour the milk, cook until done. Sow chopped celery. Serve while warm.

note : you can add mushrooms, or vegetables according to taste

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