Ayres' Chicken Velvet Soup
Submitted by: judyjellybean | Source: L.S. Ayres & Co. Tea Room recipe as written in the Indianapolis Monthly Magazine
- Servings: 6-8
|3||Ribs Celery, pureed|
|1||Lg. Onion, pureed|
|2 oz||Powdered Chicken Base|
|1 cup||Half & Half|
|1||Lg. Whole Chicken Breast, or 2 halfs), poached, skinned, boned and diced|
|Salt & White Pepper, to taste|
Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion mixture, reduce heat to medium and cook until thoroughly softened, but not browned. Add flour and stir together to form a smooth paste. Reduce 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 and blend well. Add chicken meat, salt and pepper to taste, and simmer for 5 more minutes.