Cream of chicken with cream sauce

Melt 20 g of butter in a saucepan and gently casserole vegetables, diced reduced minutes, for 5 minutes, then sprinkle them with flour and FRY for a few minutes.

Finally pour in the chicken broth.

Chopped chicken bones and boil them in a pot full of water, then drain them and add them to the broth.

Simmer at moderate heat for about half an hour, then add the cream and continue cooking for another 5-10 minutes.

Season the soup with salt, pepper and nutmeg, pass through a sieve and collected in saucepan.

Add the rest of the butter, then shake it with an immersion blender.

Let it warm up before serving.

---ADVICE.

The recipe of this delicate cream can be used to prepare other different flavor, substituting chicken stock with an equal amount of other types of broth (beef, Turkey, etc.

).

Also the same cream can be varied by adding herbs and spices and enriched with delicate flavour or vegetables with chicken quenelle.