1.5 pounds of shredded smoked or grilled chicken
1/2 cup of unsalted butter
1/2 cup of all-purpose flour
2 quarts of chicken stock
1 cup milk
1 cup heavy cream
1/2 teaspoon cumin
1/2 teaspoon sage
1 Tablespoon fresh lemon juice
Salt and pepper to taste
Optional Garnishes: Tabasco sauce, roasted chilis, cayenne
Chicken Velvet Soup
In a Dutch oven on medium-high heat, melt butter until it starts to foam. Slowly add flour, turn down heat to medium if needed. Slowly stir and incorporate flour. Continue until brown and has a nutty fragrance.
Slowly add chicken stock, stirring rapidly until all stock has been added, continue cooking until stock thickens. You may need to increase heat back to medium-high heat.
Add pepper and salt to taste. Add lemon.