AYRES' CHICKEN VELVET SOUP
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.
Provided by Julia Ferguson
Categories Cream Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 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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