CHICKEN VELVET SOUP 

1 1/2 sticks butter
3 ribs celery, pureed
1 lg. onion, pureed
3/4 c. flour
6 c. water
2 oz. powdered chicken base
1/2 pt. (1 c.) Half and Half
1 lg. chicken breast, poached, boned and diced
Salt and white pepper to taste

 

Cut up onion and celery and puree in food processor. Heat butter 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, stirring frequently, lower heat and cook for 1 hour. Add Half and Half and blend well. Add chicken meat, salt and pepper to taste, and simmer for 5 more minutes. Serves 6-8.

 

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