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Cream of Chicken Soup with Grapes and Hazelnuts

Awesome, I love vegetables.


  • 2 slices bread
  • 1 tsp. margarine
  • 3/4 cup onions, coarsely chopped
  • 3/4 cup leeks, thinly sliced
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  • 3/4 cup celery, thinly sliced
  • 1/2 cup carrots, sliced
  • 6 cups chicken broth
  • 1 cup potatoes, sliced
  • 1 seasoning bouquet (1 bay leaf, 1 stalk of thyme, and 1 sprig of parsley)
  • salt and pepper to taste
  • 1 Tbsp. cornstarch diluted with a bit of water
  • 20 green grapes, seedless
  • 2 Tbsp. hazelnuts, chopped or (pine nuts)
  • 1/2 cup 15% cream


Preheat the oven to 350 degrees F. Cut the bread slices into 3/4 inch cubes. Place them on a cookie sheet and toast them in the oven for 10 to 15 minutes; set aside.

Melt the margarine in a large saucepan and saute the onions, leeks, celery and carrots.

Add the chicken broth, potatoes and the seasoning bouquet. Cover the saucepan and simmer for 20 minutes over low heat; season with salt and pepper.


Puree the mixture in the food processor or with an electric hand mixer, then return it to the saucepan. Thicken , using the cornstarch, then add the grapes and hazelnuts.

Add the cream just before serving and garnish with the croutons (toasted bread).

Servings: 4 to 6
Time:15 Minutes Preparation Time
25 Minutes Cooking Time

Source: Classic Cooking

By Raymonde C. G. from North Bay, Ontario

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