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8 ounces margarine
1 pound celery, chopped
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2 gallons Chicken Stock
2 teaspoons celery salt
1/2 teaspoon white pepper
1 gallon milk
3 pounds cooked chicken, chopped
Servings: 50 / Yield: 3 gallons
1. Melt margarine. Sauté celery until tender.

2. Add flour and salt. Stir until blended. Cook for 5 minutes.

3. Add stock and seasonings. Cook over low heat until it has the consistency of thin white sauce. If chicken base is used for stock, taste before adding celery salt.

4. Add milk while stirring. Add chicken. heat to 180°F.

1 lb cooked rice or noodles may be added. Reduce margarine and flour to 4 oz each.

VARIATION:

Chicken Velvet Soup. Substitute 2 qt light cream (half-and-half) for 2 qt milk. Increase flour to 12 oz.
 
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