For many years here in Las Vegas we had a German restaurant that served this
chicken Supreme Soup. When they closed after 45 years, the demand for this
recipe was great, so it was published in the local paper. Hope you enjoy.
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground Chicken ( cooked)
1 medium onion, ground
Yellow Food Coloring (optional)
2 teaspoons salt
1 teaspoon Kitchen Bouquet
2 tablespoons Chicken Bouillon
2-3 carrots ( ground)
Roux:
1/2 cup oil
1 cup Flour
Boil all ingredients together for 30 minutes. To prepare roux, heat the oil
until smoking; add flour and stir with wire whisk. It should be the
consistency of mashed potatoes. Add roux to the soup and use the wire whisk
to blend.
Also from Alpine Village Inn
Seasoned Cottage Cheese
2 pounds cottage Cheese, small curd
1/2 teaspoon caraway seed
1 1/2 teaspoon sugar
1 teaspoon Accent
1/2 teaspoon white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt
Mix all ingredients together and chill for several hours or over night.
Use as a condiment or as a dip