Chicken Velvet Soup

Serves 6-8

¼ cup olive oil
1 frying chicken, about 3 pounds, cut into pieces
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves
½ cup dry white wine
3 chicken bouillon cubes, crumbled
3 sprigs fresh thyme
1 bunch fresh parsley (6 to 8 small sprigs reserved for garnish)
2 dried bay leaves
8 black peppercorns
1 tablespoon all-purpose flour
6 cups heavy cream
Salt and freshly ground white pepper to taste

Preparation:
Heat the olive oil in a large saucepan set over medium heat. Add the chicken pieces and sear them, turning occasionally, about 2 or 3 minutes on each side. Remove the chicken pieces and set aside. Add the onion, carrot, celery, and garlic to the same saucepan and saute for 3 or 4 minutes. Add the wine, bouillon, thyme, parsley, bay leaves, and peppercorns. Add the flour and thoroughly mix together. Return the seared chicken to the pan and mix well. Add the cream and bring the soup to a simmer. Reduce the heat to low and simmer the soup for about 1 hour, or until the chicken meat falls from the bone.

Strain the soup into a clean saucepan, reserving the chicken (discard the vegetables). When cool enough to handle, shred the chicken meat (discard the skin and bones) and add the meat to the soup base. Return the soup to a simmer and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and garnish with a sprig of fresh parsley.

The bouillon cubes add an element of flavor that cannot be replicated with stock or other ingredients.

~ from NM http://www.neimanmarcus.com/