Creamy poultry soup (Starters) 10 servings Ingredients 100 g Glace de Volaille 1.6 l (# 54 fl oz) water 300 g cream 75 g dry roux 150 g fried bacon (style julienne) 200 g smoked chicken fillets (brunoise) 150 g leek (style julienne) Pepper and salt Method Bring to a boil water, Glace de Volaille and cream. Add roux to the soup and keep stirring until smooth and thick. Season to taste with salt and pepper. Portion out the garnish and ladle soup on each portion. Previous page | Print this recipe