mary berry cream of chicken soup

mary berry cream of chicken soup

mary berry cream of chicken soup

Basic ingredients for mary berry cream of chicken soup

  • 100g boneless chicken pieces,
  • chopped into cubes 1/2 cup butter
  • 1 tablespoon oil
  • 12-15 peppercorns
  • 1 bay Leaf
  • 3-4 inches celery sticks,
  • cut in 1/2-inch pieces 3-4 inch leek,
  • cut in roundels 3-4 inch leek
  • 1 small carrot, cut into 1/2-inch pieces
  • 1 tbsp refined flour
  • Salt to taste
  • 1 cup milk Black pepper powder
  • To taste Bread rolls

mary berry cream of chicken soup

  • First of all, In a nonstick skillet, heat butter and oil. Add black peppercorns and bay leaf to the pan.
  • Sauté the chicken pieces in a pan. Now Cook on high heat for about 5-7 minutes. Mix in the thyme. Cook for 8-10 min.
  • Mix in refined flour. After this, Salt, mix well, and cook until the chicken is cooked. Turn off the heat.
  • The mixture should be transferred to a blender jar. Add a bit of water to make a smooth paste. Now Place the mixture in a saucepan and heat it again.
  • Mix in milk. Cook for about 1-2 minutes. Mix in the black pepper powder and cream. Let it cook for about a minute, then turn off the heat.
  • Place the soup in a bowl. Add fresh cream to taste. Sprinkle crushed peppercorns and thyme on top. Serve warm with bread rolls

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