Ingredients:
Blonde Roux
8 TBS butter
2 TBS canola oil
2/3 cup flour
1 TBS peppery dry rub seasoning mix
Soup Base
1 and 1/4 cups celery, finely chopped
1 medium-sized onion, finely chopped
4 cups chicken broth
3 cups smoked potatoes, chopped
3 cups smoked brisket, chopped
4 cups milk
2 TBS canola oil
1 TBS peppery dry rub seasoning mix
shredded cheese, optional for garnishment
Instructions:
Blonde Roux
In a small pot over very low heat combine the butter and canola oil.
When the butter is melted slowly stir in the flour.
Cook this mixture for 20 minutes, stirring constantly with a whisk.
In the last minute of cooking add the seasoning mix.
Remove from heat and continue to stir for 1 more minute, cover and set aside.
Soup Base
In a large pot heat the canola oil and saute the celery and onion for 10 minutes, stirring occasionally.
Add the chicken broth, potatoes, brisket, and seasoning mix and bring to a gentle boil.
Boil for 30 minutes, stirring occasionally.
Add the milk and reduce heat.
Gently stir in the roux and continue cooking for 15 minutes, stirring frequently.
Serve garnished with a small amount of shredded cheese.
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