Firm Cheese in Chicken Broth
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Melt the butter in a large saucepan. When the butter is spitting, add the onions and garlic and cook until it begins to soften, then add the peppers. Cook for 7-8 minutes.
Sprinkle the flour into the saucepan whilst continuously stirring for a further 3 minutes.
Pour the stock into the saucepan and bring to the boil whilst continuously stirring. Lower the heat and simmer for 15 minutes.
Add the diced cooked chicken, bring the soup back to the boil for a few minutes. Stir in the cream, salt and season with black pepper. Mix well.
Remove from the heat, ladle into serving bowls, add a few cubes of goats cheese and garnish with a sprig of parsley and serve.