Chicken Renee soup
This is my take on a soup that was served in a very good local restaurant many years ago.
1 quart chicken stock
1/4 cup carrot -- finely chopped
1/4 cup celery -- finely chopped
1/4 cup red pepper -- finely chopped
1/2 cup onion -- finely chopped
1 cup fine egg noodles
1 cup chicken meat -- cooked and chopped
1 cup milk
1/2 cup heavy cream
1 dash cayenne
1 dash nutmeg
salt and white pepper -- to taste
3 tablespoons butter
1/4 cup flour
Bring chicken stock to boil; add chopped vegetables and cook until vegetables are tender. Add noodles and cook until barely tender. Add chicken meat, milk and cream and bring to a boil. Meanwhile make a roux of butter and flour. Turn down soup and stir in roux. Simmer for 5 minutes to cook flour. Season with nutmeg, cayenne, salt and white pepper to taste.
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NOTES : I chop the vegetable in the food processor but not to a puree. Hand chop the chicken so it won't be mushy, about 1/4-inch for the largest pieces. If you want to trim the fat use 1 1/2 cups milk or low fat milk and thicken with about 4 tablespoons instant flour.
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