*  Exported from  MasterCook  *
                       CREAM OF CHICKEN SOUP SUPREME
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Stewing chicken, cut up
    2       lb           Veal knuckle (have butcher
                         -crack it into 4 or f
                         Pieces )
    2       tb           Butter
    2                    Carrots, scrubbed and
                         -scraped, cut into 1/4 -inch
      1/4   c            Chopped parsley
      3/4   c            Diced celery
      1/4   ts           Black pepper
    1       sm           Onion, diced
   10       c            Cold water
    1       c            Heavy cream
    3       tb           Instant flour
    3                    Egg yolks. beaten until
                         -lemon yellow
      1/2   ts           Salt
    2                    Drops Tabasco (optional)
   Place the chickeo, veal knuckle and butter in a large
   soup kettle. Lightly brown the outside of the chicken
   in the butter and the fat that wiil gather from the
   chicken and veal knuckle Then add the carrots,
   parsley, celery, pepper, onion and cold water.
   Continue to cook until it starts to boil. Remove all
   surplus fat and froth that may gather on the top. Turn
   the heat down and continue to simmer for 2 to 3 hours,
   or until a fork can be twisted in the meat of the
   chicken breast.
   Remove the chichen and veal bones from the soup. Set
   them aside to cool. Strain the soup through a fine
   sieve and set it aside to cool. As soon as it is
   cooled, carefully remove all of the fat from the
   surface. Then return the soup to the stove and bring
   to a simmer again. Remove all the meat from the
   chicken bones. Discard all the skin and vegetable
   pieces, for you have already extracted all of the good
   in them.
   Beat the cream, flour and eggs together until all are
   smoothly blended. Add the salt to the simmering soup
   and mix well. Take about 1/2 cup of the hot simmering
   soup and beat it into the egg and cream mixture. Then
   slowly add the egg cream mxture to tbe soup, stirring
   all the while. Continue to cook over low heat for a
   few minutes longer, until the soup has thickened and
   lightly coats tbe spoon. At this point add the Tabasco
   if you like this sharpness in creamed soups. Serve
   piping hot with saltines.
   Serves 6 generously.
   Source: The Super Chicken Cookbook by Iona Nixon Found
   by Fran McGee
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