Chicken Soup (Zuppa di pollo)

INGREDIENTS: (8 servings)
1 Chicken (1200 grams)
100 Grams Butter
40 Grams Flour
2 Teaspoons meat extract
1 Onion
2 Carrots
2 Celery stalks
2 Cloves
Nutmeg
Parsley
Salt
Some tablespoons of fresh Milk Cream (optional)

Clean out the chicken and blaze it
Clean and wash vegetables.
Melt butter to low heat in a large casserole add flour, mixing and make it skim for few seconds and put the casserole away from heat.
When mixture will be lukewarm, add two litres of warm water, mixing with a whip.
Put the casserole over medium heat ,add salt, meat extract, carrots, celery, parsley, onion and garlic .
Add also the chicken, cover and when it boils again, low the heat and continue cooking for about 1 ½ hour, till chicken is done and its flesh is almost loosen from bones.
Take the chicken with a skimming ladle, skin it and bone it with your hands.
Hold aside two breasts and put the remaining flesh into a food processor.
Add some tablespoons of stock, make by cooking chicken, and mix to get a smooth puree, which you pour into a casserole.
Dilute it with and stock sieved in a strainer and add salt.
Flavour the soup with minced nutmeg and add the thin slices of chicken breast.
Heat it and put it in a bowl. Serve it hot.
If you like you can dress the soup with some tablespoon of milk cream