Ayres' Chicken Velvet Soup
This soup is so thick and creamy, great on a cold day to warm you inside.
Recipe Source: Indianapolis Monthly Magazine.
- 1 1/2 stick
- ribs celery, pureed
- 1 large
- onion, pureed
- 3/4 c
- 6 c
- 2 oz
- powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
- 1 c
- 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
- 1Cut 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.