Chicken Velvet Soup

Blend together the butter and flour in a medium (3 – quart) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.

Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.

Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt, if desired, and pepper.

Heat to serving temperature, steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.

Serve in heated terrine and ladle into heated bowls. Garnish with snippets of parsley.