Chicken Custard In Broth

Preheat oven to 400°F. Have ready buttered custard cups or tins.

Break celery to remove strings and cut into a blender; add chicken, 1/3 cup broth, egg, cheese, and parsley; purée until smooth. With a tablespoon fill cups with purée and place cups in a pan of warm water to bake. Place pan in preheated oven for 10 minutes.

Allow remaining broth to simmer while chicken custard is in the oven; season with salt and pepper to taste.

When custards are cooked, unmold each into a soup plate and pour hot broth into each plate; sprinkle more cheese over custard and soup. Extra chicken custard will keep in the refrigerator up to 2 days.