Introducing a timeless classic straight from the heart of a beloved restaurant, let’s delve into the flavorsome journey of “Mother’s Cream of Chicken Soup”! 🍲🌟
Recipe Overview:
- Name: Mother’s Cream of Chicken Soup
- Cook Time: 30 minutes
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Servings: 8
Description:
Originating from the esteemed kitchens of a quaint establishment named Mother’s, this cherished recipe made its debut in the revered Cuisine Magazine back in the illustrious October of 1983. Drawing upon decades of culinary wisdom, it’s a testament to timeless flavors and comforting warmth. 🕰️🥄
Ingredients:
Here’s a rundown of the ingredients that will whisk you away into a world of savory delight:
| Quantity | Ingredients |
|---|---|
| 5 | Unsalted butter |
| 4 cloves | Garlic |
| 3 | Onion |
| 1 bundle | Asparagus |
| 6 stalks | Celery |
| 1 | Carrot |
| 1 | Baking potato |
| 1 tsp | Dried thyme |
| 1 | Bay leaf |
| 3 tbsp | All-purpose flour |
| 3 1/2 cups | Milk |
| 2 cups | Heavy cream |
| 1/2 tsp | Nutmeg |
| To taste | Salt and pepper |
| Fresh parsley, chives, and rosemary for garnish |
Nutritional Information (per serving):
- Calories: 398.5
- Fat: 32.1g
- Saturated Fat: 19.3g
- Cholesterol: 109.8mg
- Sodium: 284.8mg
- Carbohydrates: 20.4g
- Fiber: 1.9g
- Sugar: 4.3g
- Protein: 9.1g
Instructions:
-
Prepare Chicken Stock:
Begin by crafting a flavorful chicken stock that forms the base of this exquisite soup. -
Saute Aromatics:
In a large, heavy saucepan, melt the unsalted butter over medium-high heat until it begins to foam. Add the minced garlic, sauteing until fragrant, approximately 30 seconds. -
Add Vegetables:
Incorporate the diced onion, chopped asparagus, sliced celery, diced carrot, cubed baking potato, dried thyme, and bay leaves. Cook while stirring frequently until the onion softens, ensuring it doesn’t brown, for about 5 minutes. -
Blend in Flour:
Sprinkle the all-purpose flour into the mixture, stirring until it’s thoroughly combined. -
Pour in Liquids:
Pour in the prepared chicken stock, milk, heavy cream, and nutmeg, allowing the mixture to come to a gentle boil. -
Simmer and Skim:
Reduce the heat to low and let the soup simmer, uncovered, for approximately 40 minutes. During this time, skim off any foam that rises to the top, ensuring a smooth consistency. -
Remove Bay Leaves:
Once the simmering is complete, remove the saucepan from the heat and discard the bay leaves. -
Blend Soup:
Transfer 3 cups of the soup, along with the vegetables, into a blender. Blend on low speed until you achieve a coarse puree. -
Combine and Season:
Return the puree to the saucepan, stirring to combine it with the remaining soup. Heat the soup until it’s piping hot, then season it with salt and pepper according to your taste preferences. -
Garnish and Serve:
Ladle the velvety soup into warmed soup bowls, and adorn each serving with a sprinkle of fresh parsley, chives, and rosemary for an extra touch of elegance. Serve immediately and savor every spoonful of this heartwarming creation! 🌿✨
From its humble beginnings at Mother’s restaurant to gracing the pages of Cuisine Magazine, this Cream of Chicken Soup has stood the test of time, offering comfort and joy with each spoonful. Enjoy the tradition and relish in the warmth of homemade goodness! 🏡❤️
