Makes: 2 liters. Cooking time: 90 mins.
— 120 grams butter
— 120 grams flour
— 2 liters white chicken stock
— 2 dl cream
— 50 grams butter
(1) Melt the butter in a pan.
(2) Add the flour, cook to a second stage roux and allow to cool.
(3) Add the white stock and simmer gently for 1 hour.
(4) Pass through a conical strainer into a clean saucepan.
(5) Reboil, correct consistency and season to taste and remove from heat.
(6) Finish the soup with the cream and the required garnish.