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Ayres' Chicken Velvet Soup

Submitted by: | Source: L.S. Ayres & Co. Tea Room recipe as written in the Indianapolis Monthly Magazine

Ayres' Chicken Velvet Soup
2010-05-08 Other
5 3

A favorite, silken, creamy soup that became the Tea Room's trademark

  • Servings: 6-8


1½ sticks Margarine
3 Ribs Celery, pureed
1 Lg. Onion, pureed
¾ cup Flour
6 cup Water
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.