Suzanne’s Recipe 18 – 2015 Veloute de Poulet aux Herbes de Provence et Crème Légère
With the cold winter evenings in both cities I thought that a tasty, creamy chicken soup would be an ideal recipe to share with you. I used my favourite Herbes de Provence, the dried herbs from the south of France as they give a fragrant taste to any dish; we have them in several sizes in the shop. I also added some Crème Legere, a low fat French cooking cream which gives a velvety texture to the soup. I suggest you pair this dish with a Maison Chapoutier’s Belleruche Cotes du Rhone Blanc as the herb scent will match well with the floral taste of the Grenache blanc in this wine.
Ingredients for approximately 2 litres of soup:
- 2 large carrotts
- 2 large potatoes (these are optional as they thicken the soup but not essential)
- 4 or 5 sticks celery
- 1 large onion
- 1 chicken breast
- 1 spoonful herbes de provence
- 500ml Crème Legere or liquid cream
- 2 tablespoons olive oil
1 Bottle of Maison Chapoutier Belleruche Cotes du Rhone Blanc
- Peel and chop the onion, carrotts and potatoes
- Trim the ends of the celery and slice.
- Slice the chicken breast
- Heat the olive oil in a heavy based saucepan
- Gently fry the onion and the chicken for a few minutes until the onion is translucent
- Add the rest of the vegetables and stir in
- Add the herbes de Provence
- Add enough water to cover the vegetables , about 500 ml
- Bring the soup to boil, then turn down the heat.
- Simmer gently for about 45 minutes
- Remove from heat and allow to cool
- Pour in the cream and blend with a blender until the soup is creamy with no lumps
- Return to heat and warm up without boiling.
Serve hot accompanied by croutons or crusty bread.
I recommend that you serve this velvety soup with a glass of Maison Chapoutier Belleruche Cotes du Rhone Blanc