Cream of Chicken & Watercress Soup

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READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a saucepan.
  2. When hot and bubbly, stir in flour and mustard.
  3. Continue to stir until mixture turns golden.
  4. Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
  5. Sprinkle with seasoning to taste.
  6. Whisk yolks into cream.
  7. Slowly add a little thickened chicken stock and blend.
  8. Remove pot of chicken stock from the heat.
  9. While stirring, carefully pour egg/cream mixture into remaining hot stock.
  10. Add tapioca.
  11. Add white wine and watercress.
  12. Reheat carefully but do not bring to the boil as soup will curdle.
  13. Swirl in whipped cream and serve in heated soup plates.

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