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1
Melt two tablespoons of the butter in a large saucepan and add the onion and garlic.
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2
Cook, stirring, until onion wilts.
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3
Add the broth and bring to the boil.
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4
Trim off the veins and membranes from the chicken breast.
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5
Put it in the broth and let simmer 10 minutes.
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6
Remove the chicken and set aside.
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7
Meanwhile, cut the kidney in half.
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8
Cut away the white center core.
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9
Trim the kidney well and slice it in pieces.
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10
Cut each piece into very small, quarter-inch cubes.
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11
There should be about two-thirds of a cup.
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12
Put the kidney pieces in a small saucepan and add cold water to cover.
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13
Bring to the boil and let simmer 30 seconds.
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14
Drain immediately.
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15
Add the milk to the broth and continue cooking 15 minutes.
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16
Blend the arrowroot or cornstarch with the water and stir it into the simmering soup.
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17
Cook until thickened.
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18
Cut the chicken into very small, quarter-inch cubes.
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19
Put the soup through a fine sieve, preferably of the sort known in French kitchens as a chinois.
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20
Reheat the soup and add the cream, chicken and kidney.
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21
Add salt and pepper to taste.
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22
Just before serving, add the remaining two tablespoons of butter and stir until melted.
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23
Serve.
