ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)
Provided by á-41955
Number Of Ingredients 9
Steps:
- In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream. When it begins to thicken, add remaining ingredients and cook over low heat until hot.
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 &...
Provided by Ellen Bales
Categories Cream Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
- 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.
CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
CHICKEN VELVET SOUP
This is a recipe out of my grandmother's cookbook. It is a lovely creamy soup with lots of chickeny-goodness. I have no idea how much it makes and she can't remember either, so I'll have to guess. Also, by setting the milk and cream out a little while before preparing this soup and letting it come closer to room temperature, you can avoid lumps.
Provided by the_cookie_lady
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a pot and whisk in flour.
- Mix together the milk, cream, and chicken broth.
- Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
- Keep whisking until it is creamy.
- Add in the chicken and carrots (if desired),
- stir again and serve.
Nutrition Facts : Calories 395.1, Fat 31.5, SaturatedFat 18.5, Cholesterol 112.6, Sodium 745.2, Carbohydrate 10.9, Fiber 0.3, Sugar 0.6, Protein 17
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.
L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)
Provided by kathya5084
Number Of Ingredients 9
Steps:
- In large pot, melt butter. Blend in flour, then stir in warm milk, pint of chicken stock and warm cream. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Add remaining chicken stock, cooked chicken, dash of pepper and salt to taste. Return soup to boiling and serve immediately. Calories: 261 per 8 ounce cup
LEMON-CHICKEN VELVET SOUP
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).
Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP
Steps:
- combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm cream. After cooking well, add remaining ingredients
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