Chicken Cordon Bleu Soup

Yield: 7 gallons

31/2 gals. chicken stock
2 lbs. celery, diced
2 lbs. onions, diced
21/2 lbs. margarine
11/4 lbs. all purpose flour
2 gals. hot milk
2 tsps. white pepper
10 lbs. cooked chicken, diced
5 lbs. ham, diced
21/2 lbs. Swiss cheese, diced in 1/2-in. cubes

1. Bring the chicken stock to a boil. add onions and celery and simmer until tender.
2. in separate pot, melt margarine, but don't allow to brown. stir in flour. add hot milk to margarine/flour mixture and whip smooth. add white pepper. add mixture to soup; continue simmering.
3. add cooked chicken and ham to soup and allow to heat through. Turn off heat and add cheese; serve.

Recipe from David Messarosh, Production Manager, Aramark, North Pocano School District, PA.