Creamy quenelle soup, gluten free

Ingredients

• 150 ml Heavy cream
• 250 g Chicken meat
• 500 ml Homemade chicken stock
• 150 ml Water
• 70 g Gluten free flour mix
• 3 tbsp Butter, unsalted
• 2 tbsp Parsley, fresh, chopped
• 2 pcs Egg
• 1 pcs Carrots

Method

1. Prepare the panade; put the water in a saucepan to boil.
2. Drop in 2 tablespoons butter.
3. When the butter is melted and the water is boiling, dump in the flour and salt.
4. Stir the mixture vigorously with a wooden spoon over low heat until you have a neat lump of pastry that pulls away from the sides of the saucepan.
5. It takes only about 5 minutes to make.
6. Remove and place into fridge to cool.
7. Meanwhile, place the chicken meat in a high-power blender and pulse until you have a kind of purée.
8. Prepare the quenelles; add the panade mix, egg, parsley, 1.5tbsp heavy cream, and the remaining butter in food blender along with puréed chicken.
9. Pulse to combine thoroughly.
10. Heat the stock over medium-high heat; add the shredded carrots and bring to a simmer.
11. Form the quenelles with two spoons dipped in hot water.
12. Drop the quenelles in simering stock and simmer for 20 minutes.
13. Stir in remaining heavy cream and simmer for 5 minutes.
14. Remove from the heat and serve.