Tuesday, February 20, 2007

Chicken Soup with Wine

3 lb. fowl
1 onion, sliced
2 quarts cold water
2 stalks celery
2 slices carrot
Bit of bay leaf
1 tablespoon salt
2 tablespoons Sauterne wine
1/2 teaspoon peppercorns
1 teaspoon beef extract
1 cup cream

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

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