original ayre's tearoom chicken velvet soup
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: http://www2.indystar.com/recipes/view/4744 Photo from: examiner.com
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 sticks butter
- 3/4 cup all purpose flour
- 1 cup warm milk
- 1 pint hot chicken stock (may use swanson's)
- 1 cup warm cream (may use half and half)
- 1 quart chicken stock
- 1 1/2 cups chopped cooked chicken
- 1/4 tablespoon salt (3/4 teaspoon)
- dash pepper
How To Make original ayre's tearoom chicken velvet soup
-
Step 1In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
-
Step 2When it begins to thicken, add remaining ingredients and cook over low heat until hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 740kcal, carbohydrates: 40g, cholesterol: 170mg, fat: 51g, fiber: 2g, protein: 29g, saturated fat: 29g, sodium: 1319mg, sugar: 14g, unsaturated fat: 21g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Chicken Soups
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#creamy
Keyword:
#rich
Keyword:
#CLASSIC
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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