Cream of Chicken Soup

Ingredients

• 100 grams boneless chicken pieces, cut into cubes
• ½ cup fresh cream
• 1 tablespoon butter
• 1 teaspoon oil
• 12-15 black peppercorns
• 1 bay leaf
• 3-4 inches celery stick, cut into ½ inch pieces
• 3-4 inches leek, cut into roundels
• 1 small carrot, cut into ½ inch pieces
• 1 sprig thyme + for garnish
• 1 tablespoon refined flour
• Salt to taste
• 1 cup milk
• Black pepper powder to taste
• Bread rolls to serve

Method

1. Heat butter and oil in a non-stick pan, add black peppercorns, bay leaf, celery, leek, carrot and sauté well.
2. Add chicken pieces and sauté well. Cook for 5-7 minutes on high heat. Add thyme and mix well. Cook for 8-10 minutes.
3. Add refined flour and mix well. Add salt, toss well and cook till chicken is cooked. Take it off the heat.
4. Transfer the mixture into a blender jar, add a little water and blend to a fine paste. Strain the mixture into the same pan and place it back on heat.
5. Add milk and mix well. Cook for 1-2 minutes. Add black pepper powder, cream and mix well. Cook for a minute and take it off the heat.
6. Transfer the soup into a serving bowl, drizzle fresh cream, sprinkle crushed black peppercorns and thyme. Serve hot with bread rolls.