This recipe was featured in the Las Vegas Review Journal after the restaurant
closed. The soup was my favorite item on the menu so I was delighted that the owners
decided to share the authentic recipe with their patrons.
2 quarts water
2 teaspoons celery salt
1 pound ground chicken, cooked
1 medium onion, ground
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen
2 tablespoons chicken bouillon
2 carrots, ground up
1/2 cup vegetable oil
1 cup all-purpose flour
To prepare, boil all soup ingredients together for about 30 minutes.
To prepare the roux, heat the vegetable oil until smoking. Add the flour
and stir with a wire whisk. The oil and flour roux should be the consistency
of mashed potatoes.
Add the roux to the soup and use the wire whisk to blend. Serve hot and
After I boiled the soup ingredients for 30 minutes I removed the pot from
the heat and allowed to cool slightly. I ladled the mixture into a blender, about
2 to 3 cups at a time, and blended until almost smooth. I poured the blended mixture
back into a large pot and added the cooked roux and continued to cook until the
The blender process gave the soup a creamier texture as was served at Alpine