Tonight was a night of experiments. Burgers on the grill and this soup. Careful...its a bit spicy.
1 qt of heavy cream
1 qt of chicken broth
3 c diced onions
3 c diced celery
1/4 cup butter with green onion, parsley and garlic added mixed in
1/2 T celery salt
1 T Dijon mustard
2 T Tomato paste
1 cup Franks Hot Sauce
1/3 c flour
1 1/4 pounds grilled chicken breast diced
4 oz blue cheese
Heat cream and chicken broth to a boil. Meanwhile, saute the celery and onion in butter mix till soft.
Mix celery salt, tomato paste, Dijon and hot sauce into veggies.
Sprinkle flour over veggies a and add a few ladles of the boiling broth mixture and allow the mixture to thicken then add to pot with broth. Add the chicken. Adjust seasoning with salt and pepper.
Makes 1 gallon.
Garnish with blue cheese crumbles. This recipe was marked M's Pub from Omaha. A great eating establishment in the Old Market area.
I made a 1/3 the full recipe and took some liberties. Too much cream for me so I used some skim milk. Pretty good but spicy for some.