Remove the meat from the smoked chicken. Dice the onion and celeriac and place in a pan with the butter, sweat and then add the smoked chicken carcass. Meanwhile, boil the stock. Add the flour to the onion, celeriac and chicken to form a soft roux. Slowly add the stock and the cream, and simmer until the vegetables are cooked. Remove the chicken carcass, liquidize the soup, pass through a sieve and season with salt and pepper. Garnish with some of the chicken meat. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1651g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1106 (65%)|
|Amt Per Serving||% DV|
|Total Fat 122.9g||164 %|
|Saturated Fat 72.5g||363 %|
|Monounsaturated Fat 35.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 349.7mg||108 %|
|Sodium 2360.9mg||81 %|
|Potassium 2260.3mg||59 %|
|Total Carbohydrate 114g||34 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 105.4g|
|Protein 38.8g||55 %|
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Calories per serving: 1697
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