ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was a favorite of everyone, so the owners decided to share the authentic recipe with their patrons.

2 quarts water

2 teaspoons celery salt

2 teaspoons Accent

1 pound ground chicken, cooked

1 medium onion, ground

Yellow food coloring, optional

2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon Kitchen Bouquet

2 tablespoons chicken bouillon

2 carrots, ground up

To prepare, boil all soup ingredients together for about 30 minutes. Allow to cool slightly and poor into a blender and process to a smooth texture. Pour blended mixture into a large pot, add roux, and cook until soup thickens.

Roux:

1/2 cup vegetable oil

1 cup all-purpose flour

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 enjoy.

Alpine Village served this soup in small, hot pewter kettles. When the soup was ladled into the kettles, it would sizzle. Erma and Ned had a complete set of pewter plates, mugs, and bowls from Alpine Village that they bought or received as gifts from their kids. It was one of our favorite places to go for dinner on special occasions.

Ron and Carol received a beautiful gold and flowered cake plate from Eddie, a part owner in the Alpine Village. The whole family went there after Ron and Carol’s wedding in 1972.