Cream of Chicken

Yield: 240 ml

1. Melt butter on pot. Add chicken meat; sauté.
2. Add mirepoix. Cook until softened.
3. Low the heat. Add white wine. Reduce to au sec.
4. Add some flour until it thickens and flour is cooked. It should has no visible lumps.
5. Add the stock and bay leaf. Bring to boil; turn down to simmer for 30 mins.
6. Remove bay leaf. Transfer to blender. Blend.
7. Transfer to pot, reheat and simmer. 
8. Scald the cream in a milkpot, mix to chicken soup. 
9. Garnish with minced parsley.