This is a rich, hearty, creamy soup just right for the arrival of cold weather.
I served this soup during Ramadan as well, so really it is delicious any time.
As hearty as it is, it is also very elegant. The proof: I obtained this recipe from a hotel restaurant insider, so there!
I do not suggest seasoning it with pepper, so as to not mar the luxurious white color of the soup, and let your guests add their own if they want. Alternatively, if you feel that you absolutely must add pepper, I suggest white pepper, not black.
3 chicken breasts
1 cup flour
2 stock cubes
1 cup cream
salt & pepper, to taste
Boil the chicken in an abundance of water until cooked.
Remove the chicken and set the cooking water aside.
When cooled, shred the chicken by hand or for 2 seconds in the processor. Set aside.
In a pot, melt the butter over medium-high heat.
Add the flour and stock cubes, keep tossing for 5 to 7 minutes until the flour changes color.
Slowly add about 4 cups of the reserved cooking water and dissolve the flour in it.
Alternatively, add the water, set aside to cool, then blend in a blender until smooth.
Return to the pot, add the chicken and the cream.
If soup is too thick, add some boiled water to reach optimum consistency.
Adjust seasoning, and serve.