Ayres Chicken Velvet Soup Recipes

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

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.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)

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.

CHICKEN VELVET SOUP

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.

L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)

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

CHICKEN VELVET SOUP

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.

AYRES' CHICKEN VELVET SOUP

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.