Chicken (Turkey) Bisque Soup

Ingredients

• 3 lb use turkey bones stewing hen
• 16 cup enough to cover water
• 4 stalk celery
• 4 carrots
• 2 onions
• ½ lb roux butter
• 1 cup roux flour
• ½ cup chopped pimentos
• ½ cup chopped chicken or turkey
• ½ cup blanched, chopped green peppers
• 1 tsp optional M.S.G.
• ½ tsp pepper
• a few drops yellow food coloring

Method

1. Cook the hen with the water, celery, carrots and onions until the chicken is tender and can be pulled off the bone. Strain off 8 cups chicken stock.
2. Make a roux by melting 1/2 pound butter, then adding 1 cup of flour. Bring the stock to a very low boil then slowly add the butter roux. Simmer 15 minutes or less until the soup takes on a glaze.
3. Add 1/2 cup chopped pimentos, 1/2 cup chopped chicken (or turkey) and 1/2 cup blanched, chopped green peppers. Add 1 teaspoon M.S.G. (optional) and 1/2 teaspoon pepper. Stir constantly. Add a few drops yellow food coloring.
4. Note: I do not use green peppers or pimentos; however, I chop up some of the carrots from the broth and add them to the finished soup.

Notes

From the kitchen of Terry Madden. Good served with croutons sprinkled on top.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom