I found the cream that comes from chickens!
I never really understood it’s name when I was younger, I mean there is no cream in chicken. I wrote this recipe down from a newspaper many years ago and thought to make it today, my notes were so rough that measurements were missing from the ingredients so I can’t even credit the original cook unfortunately, but here it is for you.
- 1/2 head garlic, crushed
- 2 small onions, finely diced
- 1 celery stick, finely sliced
- 1 1/2 tbs butter
- 1/4 cup plain GF flour
- 1 L chicken stock, hot
- Salt and White pepper to season
- 150g creamed corn
- 1/2 cup low fat cream
- 1 bbq/roast chook, chopped into small pieces.
- 1 tsp parsley, finely chopped
- Sour Cream to serve
Melt butter in a soup pot, then toss in the celery, garlic and onion and cook gently for ten minutes. Be careful not to caramelize, you want the soup to stay white.
Gradually add in the flour and mix through, cook for five minutes also gently as you don’t want the soup to taste floury.
Then add the stock cup by cup, continuously whisking away too prevent the soup getting lumpy. Season with salt and pepper.
Gently simmer for 20 minutes, stirring occasionally.
Add the creamed corn, the cream, the parsley and the chicken. Simmer for a further ten minutes.
Serve with a dollop of sour cream and some tasty gluten free bread to mop the bowl with.