Ingredients with Measurements:
- 1 lb chicken wings
- 1/2 cup hot sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 cup blue cheese crumbles
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place chicken wings on the prepared baking sheet and bake for 25-30 minutes, or until crispy and cooked through.
3. In a large pot, melt butter over medium heat. Add flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
4. Gradually add chicken broth, whisking constantly to prevent lumps from forming. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add hot sauce, celery, carrots, onion, garlic, salt, black pepper, paprika, and cayenne pepper. Simmer for 20-25 minutes, or until vegetables are tender.
6. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
8. Serve the soup in bowls, topped with blue cheese crumbles and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 485
Fat: 39g
Carbohydrates: 16g
Protein: 19g
Sodium: 1940mg
Substitutions for ingredients:
- Chicken wings can be substituted with boneless, skinless chicken breasts or thighs.
- Hot sauce can be substituted with sriracha or any other spicy sauce.
- Blue cheese crumbles can be substituted with feta or goat cheese.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced potatoes or sweet potatoes for extra texture and flavor.
Tips and tricks:
- To make the soup less spicy, reduce the amount of hot sauce and cayenne pepper.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve after pureeing.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in bowls, garnished with blue cheese crumbles and chopped parsley.
Garnishes:
Blue cheese crumbles and chopped parsley.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Garden salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure the chicken wings are cooked through before adding them to the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York. They were created by Teressa Bellissimo, who deep-fried chicken wings and coated them in a spicy sauce.
Flavor profiles:
This soup is spicy, creamy, and savory, with a hint of tanginess from the blue cheese.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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