| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
New England |
Soups |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 1 |
|
Onion; diced |
| 2 |
|
Ribs celery; peeled & diced, up to 3 |
| 2 |
|
Potatoes; peeled & diced, up to 3 |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Fresh savory; chopped |
|
|
OR 1 teaspoon dried; optional |
| 2 |
tb |
Flour |
| 1 |
c |
Milk OR light cream |
| 2 |
c |
Chicken broth |
| 2 |
c |
Cooked chicken; diced |
|
|
Salt |
|
|
Fresh ground pepper |
| 1 |
c |
Corn kernels; optional |
INSTRUCTIONS
1. Heat the oil in a large pot and stir in the onion and celery, continuing
to stir for about 5 minutes, before adding the potatoes.
2. Cover and cook over low heat for about 10 minutes, and stir in the
herbs.
3. Mix the flour with milk to make a thin paste, then add the milk and
broth to the soup pot and bring to a boil.
4. Simmer until the vegetables are tender but not mushy.
5. Stir in the chicken and optional corn, and sprinkle lightly with salt
and pepper to taste.
6. Cook gently 5 minutes and serve very hot.
Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery
Posted to recipelu-digest Volume 01 Number 444 by RecipeLu
<recipelu@geocities.com> on Jan 04, 1998
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