ayres' chicken velvet soup

Name: Ayres' Chicken Velvet Soup
Cook time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 stick(s) margarine; 3 - ribs celery, pureed; 1 large onion, pureed; 3/4 cup(s) flour; 6 cup(s) water; 2 ounce(s) powdered chicken base, concentrated chicken flavoring or chicken bullion cubes; 1 cup(s) half and half; 1 large whole chicken breast, or 2 halfs, poached, skinned, boned and diced; - salt and pepper to taste

(1 RATING)

87 Pinches

Julia Ferguson

Greenwood, IN

Updated on Sep 27, 2011

A favorite, silken, creamy soup that became the Tea Room's trademark. This soup is so thick and creamy, great on a cold day to warm you inside. Recipe Source: Indianapolis Monthly Magazine.

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prep time

cook time 1 Hr 20 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 1/2 sticks margarine
3 - ribs celery, pureed
1 large onion, pureed
3/4 cup flour
6 cups water
2 ounces powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
1 cup half and half
1 large whole chicken breast, or 2 halfs, poached, skinned, boned and diced
- salt and pepper to taste

How To Make ayres' chicken velvet soup

Step 1

Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.
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