Mother's Cream Of Chicken Soup

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This receipe come from a restaurant in new hope called mother's. The receipe was provided to cuisine magazine, oct 1983 edition.

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Steps

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Make chicken stock.

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Melt butter in large heavy saucepan over medium-high heat.

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When foam subsides , add garlic.

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Saute until fragrant , about 30 seconds.

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Add onion , asparagus , celery , carrot , potato , thyme and bay leaves.

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Cook stirring frequently , until onion is softened but not browned , about 5 minutes.

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Add flour , stirring until well mixed.

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Add 5 cups chicken stock , the milk , cream and nutmeg.

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Heat to boiling.

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Reduce heat to low.

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Simmer , uncovered , 40 minutes , skimming off any foam that rises to top.

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Remove saucepan from heat.

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Discard bay leaves.

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Transfer 3 cups of soup , with vegatbles , to blender.

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Blend on low sped to coarse puree.

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Return puree to saucepan , stir to combine.

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Heat soup until hot.

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Season with salt and pepper to taste.

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Ladle soup into warmed soup bowls , garnish each serving with parsley , chives and rosemary.

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Serve immediately.

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Ingredients

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chicken stock, unsalted butter, garlic, onion, asparagus, celery, carrot, baking potato, dried thyme, bay leaves, all-purpose flour, milk, heavy cream, nutmeg, salt, fresh ground pepper, fresh parsley, fresh chives, fresh rosemary