AYRES' CHICKEN VELVET SOUP

Ayres' Chicken Velvet Soup image

Provided by Julia Ferguson

Time 1h20m

Number Of Ingredients 9

1 1/2 stick margarine
3 ribs celery, pureed
1 large onion, pureed
3/4 c flour
6 c water
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

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.