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Rosie chicken veloute

December 16, 2008 12:00:00 AM PST
Rosie chicken veloute -- the perfect soup for any winter ailment! Chef Les Goodman of Charlie Palmer's Dry Creek Kitchen in Healdsburg shares this delicious recipe.

Rosie chicken (from Petaluma) veloute with melted leeks and semolina dumplings
From Chef de Cuisine Les Goodman at Charlie Palmer's Dry Creek Kitchen

For the dumplings:

  • 5 fl. Oz milk
  • 2 oz. semolina
  • 1 small egg, beaten
  • Pinch of nutmeg
  • Salt and pepper
  • 1.5 tsp butter

1. Place milk in medium saucepan with butter, salt, pepper, and nutmeg, bring to a boil.

2. Remove from the heat and stir in semolina. Continue stirring until the mixture thickens forming a stiff dough.

3. Add Beaten egg and mix well.

4. Drop small spoonful of mixture into simmering liquid (ie. Stock, soups, sauces,) and cook for 10 minutes.

For chicken broth:

  • 1 ea, whole chicken
  • 1 cup, garlic cloves, crushed
  • 1 cup onions
  • .5 cup carrots
  • .5 cup celery
  • 1 bunch, fresh thyme
  • 1 bunch, fresh dill
  • 1 Tbl, whole black peppercorns
  • 1 Tbl, chicken bouillon
  • 8 oz. butter
  • 8 oz AP flour
  • 3 cups, leeks, chopped
  • Cream

1. Place all the ingredients together in a large stock pot. Cover with water and let come to a boil, then turn the heat down, and allow to simmer for a few hours.

2. Strain the soup, and clean all the meat off the chicken. You should have about 6 quarts of soup base.

3. In another stock pot melt your butter and sweat the leeks then mix the flour in and cook for about 5 minutes then whisk in your soup base. This will help to thicken the soup and give it a lovely creamy look and velvety texture. If the soup turns out a bit too thick you can add cream.

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
707.431.0330
Web site


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