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Sify Home > Food > Nonvegrecipes > Ingredient > Chicken > French Country Soup
French Country Soup
By : Annam
Category : Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Clean and finely chop all the vegetables.
  2. Cook in stock till tender.
  3. Blend or pass through a sieve to make a puree.

For B�chamel Sauce:

  1. Stick the onion with the clove.
  2. Add to the milk along with the bay leaves.
  3. Bring to a boil. Remove from heat and let it sleep for half an hour.
  4. Blend together the flour and butter in a saucepan over a low heat.
  5. Take off fire.
  6. Strain the boiled milk and add a little at a time to the flour and butter mixture.
  7. When all the milk has been added, return to heat.
  8. Add salt and pepper and cook over a slow fire till the flour is well cooked and the sauce is smooth and glossy.
  9. Blend the B�chamel sauce with the puree.
  10. Serve hot garnished with a swirl of cream.

Variation:
Any vegetable can be pureed and cooked this way pumpkin, bottle gourd, peas, cauliflower, potato, carrot etc.

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Ingredients:
750 ml - mutton or chicken stock
2 sticks - celery
1 - medium potato
1 - medium carrot
1 - large tomato
1 - medium turnip
salt and pepper to taste
b�chamel sauce

For B�chamel Sauce:
300 ml - milk
1 - clove
1 - onion
1 - bay leaf
2 tbsp - flour
2 tbsp - butter
salt and white pepper to taste

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