List of Ingredients
- 2 of leeks
- 11 OZ. of or one chicken thigh
- blond beer (lager)
- 5 OZ. of chicken breast
- butter
- 2 OZ. of shallot
- 2 OZ. of chopped pumpkin
- 2 OZ. of celery
- 2 HEAPING TBSP. of flour
- Aromas (half a stalk of celery, half a carrot, half an onion)
- Parsley
- Salt
Method
Boil the chicken thighs in plenty of water with the aromas and a little bit of salt for about an hour. Then strain the broth, remove the skin and meat from the thighs and chop the meat.
Clean the leeks, eliminating the entire green part. Make thin round slices and wash them. Place them in a saucepan with 3 tablespoons of butter and sweat them for 4-5 minutes. Then add the chicken thigh meat, the beer and 1 quart of broth, salt to taste and cook for 20 minutes. Then blend everything with an immersion mixer, add 1 tablespoon of butter mixed with the flour, stir and cook for another 5 minutes. Then season with just under 2 tablespoons of butter which you browned with a sprig of finely chopped parsley to make a cream.
Melt one tablespoon of butter in a small saucepan; when it just begins to brown add the shallot, pumpkin and 2 ounces of celery, all chopped into 1/4 inch cubes. Add the chicken breast diced into cubes after 2 minutes and sauté it all together for 2-3 minutes. Bring the cream of chicken to the table, directly adding the diced chicken or serving it separately.