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serves 6
3
ounces butter
3 ounces flour
8 cups chicken broth
1/2 cup milk or
light cream
salt and pepper to taste
In a soup pot, melt butter.
Stir in flour to make a roux.
Pour in chicken broth.
Whisk with roux.
Simmer for 30 minutes. Add milk or cream.
Heat to boiling point. Season
with salt and pepper.
SPINACH SOUP:
Swirl a puree of cooked warm
green spinach into the hot soup. Serve.
