Chicken Soup with Wine
- 3 pounds fowl
- 2 quarts cold water
- 2 slices carrot
- 1 tablespoons salt
- 1/2 teaspoon peppercorns
- 1 cup cream
- 1 onion, sliced
- 2 stalks celery
- Bit of bay leaf
- 2 tablespoons Sauterne wine
- 1 teaspoon beef extract
- Salt, and Pepper
Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, 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 pepper and salt.
Submitted by Aug 7, 2009
15 min
30 min
45 min