Fight the cold with soups how is. Simple to make, but sophisticated due to its thick texture. The secret is that we thicken it by making a roux, which results from a combination of flour and fat (butter, oil, margarine, or their mixtures). The ratio of flour and fat is usually equal parts of each item. There are different types (white, blond, dark), depending on the result we want to obtain (and the color); In this case we make a white roux, which is obtained by sautéing the flour and in butter for just a few moments.

Chicken and almond cream

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This recipe for Cream of Chicken and Almonds is a perfect way to combat the cold with a very warm and nutritious dish.

Ángela

Kitchen: cuisine
Recipe type: creams
Rations: 4

Total time:

Ingredients

1 breast
1 chicken carcass
½ onion
½ leek
100 g of toasted and chopped almonds
40 g butter
40 g of flour
250 ml of evaporated milk or cream (instead of broth, optional)
Bread croutons (optional)

Preparation

We make a broth by cooking the chicken carcass with the onion and the leek in plenty of water for 1 hour. Strain the broth and preserve.
In a frying pan over moderate heat, we put the butter; Add the flour and stir well with a whisk or a spatula so that it loses the raw flavor. Add the 20 ml broth and stir until the roux is formed and there are no lumps*.
Cover with evaporated milk, cream, or broth (for making it thicker) and stir; season and add the cubed breast; keep on moderate heat for 8 more minutes, stirring so that it does not stick.
Add the chopped almonds to the cream.
If you feel like it, accompany it with bread croutons.

Notes

*If you see that it is too thick, add a little more liquid. If you see that it is very liquid, dissolve a teaspoon of corn flour in cold water and add to the soup, stirring until it thickens. Note: *If it is very lumpy, we can pass this mixture through a blender or through a Chinese blender. .

Image: stumbleupon

Recetín

Chicken and almond cream: warm up to the cold