Cream of Chicken Soup With Truffle Dumplings

Ingredients

  • 2
  • whole organic
  • 1
  • 1
  • 1 ½ cups
  • 2 ounces
  • 1 head
  • + 56 more ingredients
    • 1 head
    • 1 bunch
    • 1 bunch
    • 1 bunch
    • 1 bunch
    • 1 ½ quarts
    • 1 gallon
    • 2
    • 2 ounces
    • 2 ounces
    • 2
    • 2
    • 1 cup
    • 2 ounces
    • 1
    • whole organic
    • 1
    • 1 ½ quarts
    • 1 gallon
    • ½ cup
    • ½ cup
    • 1 ½ cups
    • 1 cup
    • 1
    • 1
    • salt and pepper
    • egg
    • egg
    • milk
    • flour
    • carrots, diced small
    • carrots, diced small
    • flour
    • flour
    • celery root, bulbs diced
    • celery root, bulbs diced
    • heavy cream
    • heavy cream
    • onion, diced small
    • onion, diced small
    • butter
    • butter
    • garlic, whole
    • garlic, whole
    • tarragon
    • tarragon
    • flat leaf parsley
    • flat leaf parsley
    • chicken, 4 lbs
    • chicken stock
    • chicken stock
    • milk
    • flour
    • chicken, 4 lbs
    • chicken stock
    • chicken stock

1 Stuff cavity of chicken with herbs and garlic and tie legs with twine to close the cavity. 2 Bring one gallon of stock to a simmer in a large pot. Add stuffed chicken. 3 Simmer 35 minutes Remove chicken and reserve. Reserve stock separately. 4 Use same stock pot to make a roux: Melt butter o...

View full recipe at SpringPad

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