Chicken Velvet Soup

https://www.campchef.com/recipes/chicken-velvet-soup/
INGREDIENTS
- 1.5 pounds of shredded smoked or grilled chicken
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 2 quarts of chicken stock
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon cumin
- 1/2 teaspoon sage
- 1 Tablespoon fresh lemon juice
- Salt and pepper to taste
- Optional Garnishes: Tabasco sauce roasted chilis, cayenne
INSTRUCTIONS
In a Dutch oven on medium-high heat, melt butter until it starts to foam. Slowly add flour, turn down heat to medium if needed. Slowly stir and incorporate flour and continue to brown and has a nutty fragrance.
Slowly add chicken stock, stirring rapidly until all stock has been added, continue cooking until stock thickens. You may need to increase heat back to medium-high heat.
Add chicken, milk, cream, sage and cumin. Bring back to a simmer, do not let it boil. It will separate. Soup will continue to thicken as it cooks, cook until desired thickness.
Add pepper and salt to taste. Add lemon.
NOTE: Salting is the key to this soup. Use a good quality sea or Kosher salt, slowly salt in increments and be amazed how it changes flavors. If you do over salt, add a little lime or lemon.









