Alpine Village House-style Soup - Chicken Supreme
- 2 quarts water
- 2 tsp celery salt
- 2 tsp Accent
- 1 lbs. ground chicken, cooked
- 1 medium onion, ground
- Yellow food coloring, optional
- 2 tsp salt
- 1/4 tsp pepper
- 1 tsp Kitchen Bouquet
- 2 Tbsp chicken bouillon
- 2 carrots, ground up
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
To prepare, boil all soup ingredients together for about 30 minutes.
To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
NOTE: After boiling the soup ingredients for 30 minutes, remove the pot from the heat and allowed to cool slightly. Ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. Pour the blended mixture back into a large pot and added the cooked roux and continued to cook until the soup thickened.
The blender process gave the soup a creamier texture as was served at Alpine Village.Makes 4 Source:
Submitted by: Recipe Group Member
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