Chicken Cordon Bleu Soup

Yield: 7 gallons

31/2 gals. chicken stock
2 lbs. celery, diced
2 lbs. onions, diced
21/2 lbs. margarine
11/4 lbs. all purpose flour
2 gals. hot milk
2 tsps. white pepper
10 lbs. cooked chicken, diced
5 lbs. ham, diced
21/2 lbs. Swiss cheese, diced in 1/2-in. cubes

  1. Bring the chicken stock to a boil. add onions and celery and simmer until tender.
  2. in separate pot, melt margarine, but don't allow to brown. stir in flour. add hot mi

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish