Cream of Chicken Soup

Cream of Chicken Soup

Ingredients:

4 Q Chicken Stock

3 C Cooked chicken

1 Leek, sliced

2 Cloves

5 Stalks of celery, finely chopped

4 Carrots, peeled and finely chopped

3 T Butter

2 C Heavy Cream

Salt to taste

Directions:

1.  Saute leeks, carrots and celery in butter until soft.  Add chicken stock and bring to a boil.

2.  Add cloves and let simmer for about 20 minutes. 

3.  Add cooked chicken and turn off heat.  Remove cloves.

4.  Puree in a food processor and return to pot.   Add cream.  Salt to taste.

Serves 10-12