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Catholic Recipe: Cream of Chicken Bisque

    INGREDIENTS

  • 4 Tablespoons butter or margarine
  • 4 Tablespoons flour
  • 1-1/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1 onion, cut into halves
  • 1 stalk celery, in halves
  • 3 cups milk
  • 3/4 cup minced cooked chicken
  • dash garlic powder (optional)
  • 1 egg yolk
  • 1/3 cup dry sherry
  • whipped cream (optional)
  • Details

  • Serves: 4-6
  • Prep Time: 1 1/2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: USA

In 1845 the Christian Brothers, a dedicated teaching order, established a monastery in California. About forty years later, they began to make wines for sacramental purposes, in the heart of California's finest wine district. Soon the quality of their wines created public interest, and this led to a highly successful venture into the commercial market. Thus the Brothers carry on a centuries-old tradition and identify with the monks of the Old World, who, in the Middle Ages and even earlier, practiced the art of wine making, never receiving any personal compensation for their labor but using all profits to further their religious work. The Christian Brothers have collected some fine recipes using their wines, and from these we have chosen the following for your pleasure.

DIRECTIONS

Mix butter or margarine and flour over low heat to bubbling paste. Add broth, salt, onion, and celery. Stir until creamy; cover; cook over low heat 15 minutes, stirring to prevent lumping. Strain liquid into pot; add milk, minced chicken, and garlic powder. Cook until creamy. In separate bowl, thin egg yolk with a little hot soup; stir into soup pot. Add dry sherry. (Never boil after adding egg yolk and wine.) Garnish with whipped cream, if desired. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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