Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Difficulty: ................. intermediate
Preparation: ............ about 40 minutes
Servings: ................. 32
3 quarts chicken stock
3 pounds celery, coarsely chopped
1/2 pound carrots, julienned
1/2 pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine
Health info:
Calories: 126
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add br...
1. Chop the leeks. If yours are sandy, put them in colander in a bowl of cold water, and soak the...
Obtain about cup of fresh oysters. Rince them in cold water once and drain the water. Pour 4 cups ...
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and whit...
In a large saucepan over moderately low heat, slowly cook onion in 2 tablespoons oil. When onion is ...