- 4 tablespoons butter
- ½ cup finely diced onion
- ½ teaspoon finely minced garlic
- 6 cups rich chicken broth
- ½ pound skinless, boneless chicken breast
- 1 pound veal kidney
- 1 cup milk
- 5 tablespoons arrowroot or cornstarch
- 5 tablespoons water
- ¾ cup heavy cream
- Salt, if desired
- Freshly ground pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
430 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 28 grams protein; 371 milligrams cholesterol; 534 milligrams sodium
Six to eight servings
- Melt two tablespoons of the butter in a large saucepan and add the onion and garlic. Cook, stirring, until onion wilts.
- Add the broth and bring to the boil.
- Trim off the veins and membranes from the chicken breast. Put it in the broth and let simmer 10 minutes. Remove the chicken and set aside.
- Meanwhile, cut the kidney in half. Cut away the white center core. Trim the kidney well and slice it in pieces. Cut each piece into very small, quarter-inch cubes. There should be about two-thirds of a cup.
- Put the kidney pieces in a small saucepan and add cold water to cover. Bring to the boil and let simmer 30 seconds. Drain immediately.
- Add the milk to the broth and continue cooking 15 minutes. Blend the arrowroot or cornstarch with the water and stir it into the simmering soup. Cook until thickened.
- Cut the chicken into very small, quarter-inch cubes.
- Put the soup through a fine sieve, preferably of the sort known in French kitchens as a chinois.
- Reheat the soup and add the cream, chicken and kidney. Add salt and pepper to taste.
- Just before serving, add the remaining two tablespoons of butter and stir until melted. Serve.