Monday, April 19, 2010

Velvet Chicken Soup

Chicken Velvet Soup

Servings: 6-8

1 1/2 sticks margarine
3 ribs celery, pureed
1 lg. onion, pureed
3/4 c. flour
6 c. water
2 oz. veggie chicken broth base(I'm using McKays)
1 c. Half and Half
1 lb veggie chicken, diced (I'm using the Worthington frozen chicken roll)
salt and white pepper to taste

Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion mixture, reduce heat to medium and cook until thoroughly softened, but not browned. Add flour and stir together to form a smooth paste. Reduce heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour.
Add Half and Half and blend well. Add chicken, salt and pepper to taste, and simmer for 5 more minutes.

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