Custard Chicken Cream

Preparation:

Preparation: Melt 20 g of butter in a saucepan and gently brown the vegetables, cut into small pieces, for 5 minutes, then sprinkle them with flour and fry for a couple of minutes. Finally, pour the chicken broth into the bowl. Chop the chicken bones and boil them in a pot full of water, then drain and add them to the broth. Leave to cook over moderate heat for about half an hour, then add the cream and continue cooking for another 5-10 minutes. Season the soup with salt, pepper and nutmeg, pass it through a sieve and collect it in the saucepan. Incorporate the rest of the butter, finally blend it with an immersion blender. Let it warm up before serving. --- ADVICE. The recipe for this delicate cream can be used to prepare others of different flavours, by replacing the chicken stock with an equal quantity of other stock (veal, turkey, etc.). Furthermore, the same cream can be varied with the addition of herbs and spices and enriched with delicately flavored vegetables or chicken quenelles.