Chicken Soup with Wine
A dish — fowl and carrot carry it.
contains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 1360 g fowl
- 1890 ml cold water
- 2 slices carrot
- 15 ml salt
- 2 ml peppercorns
- 1 onion, sliced
- 2 stalks celery
- Bit of bay leaf
- 30 ml Sauterne wine
- 5 ml beef extract
- 240 ml cream
- Salt
- Pepper
Make it lactose-friendly
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 324 |
|---|---|
| Protein | 6.0 g |
| Fat | 23.4 g |
| Carbs | 25.4 g |
| Fiber | 5.9 g |
| Sodium | 3762 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States