Chicken Soup with Wine
A dish — fowl and carrot carry it.
contains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 3 lb. fowl
- 2 quarts cold water
- 2 slices carrot
- 1 tablespoon salt
- ½ teaspoon peppercorns
- 1 onion, sliced
- 2 stalks celery
- Bit of bay leaf
- 2 tablespoons Sauterne wine
- 1 teaspoon beef extract
- 1 cup cream
- Salt
- Pepper
Make it lactose-friendly
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Wipe the fowl and cut it up.
- Place the fowl in a large pot and cover with the 2 quarts cold water.
- Add the carrot, 1 tablespoon salt, peppercorns, onion, celery, and bay leaf.
- Bring quickly to the boiling point, then reduce the heat and simmer until the meat is tender.
- Remove the meat and strain the stock.
- Chill the stock and remove the fat from the surface.
- Reheat the stock, then add the Sauterne wine, beef extract, and cream.
- Season with salt and pepper to taste.
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