Sunday, June 8, 2008

Alpine Villiage Soup

Soup:
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots, ground
Yellow food coloring (optional)

Roux:
1/2 cup oil
1 cup flour

1. Boil all soup ingredients together for about 30 minutes.
2. To prepare the roux, heat oil until smoking, add flour and stir with a wire wisk. It should be the consistency of mashed potatoes. Add to soup and use the wire whisk to blend. Adjust color with yellow food coloring.


(Note: To avoid over salting, you may want to leave out the salt and celery salt until the end and then add them in to taste.)

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