ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

Ellen Bales

By
@Starwriter

This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out.
Cook's notes: "L.S. Ayres Tea Room Recipes & Recollections" from Indiana State Museum
Recipe from: www2.indystar.com/recipes/view/4744
Photo from: examiner.com


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 1/2 stick
butter
3/4 c
all purpose flour
1 c
warm milk
1 pt
hot chicken stock (may use swanson's)
1 c
warm cream (may use half and half)
1 qt
chicken stock
1 1/2 c
chopped cooked chicken
1/4 Tbsp
salt (3/4 teaspoon)
dash(es)
pepper

Directions Step-By-Step

1
In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
2
When it begins to thicken, add remaining ingredients and cook over low heat until hot.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #creamy, #rich, #CLASSIC