L S Ayres Tea Room Chicken Velvet Soup
This was served in the Tea Room of L S Ayres, a well known department store in downtown Indianapolis. The store closed in 1992. I worked a couple blocks away and frequented the Tea Room for lunch. This soup was my favorite item on the menu.
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 cup warm milk
- 1 pint (2 cups) hot chicken stock
- 1 cup warm cream or half and half
- 1 quart (4 cups) chicken stock
- 1-1/2 cups chopped, cooked chicken
- 1/4 tablespoon salt
- Dash pepper
Preparation time 15mins
Cooking time 30mins
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.
261 per 8 ounce cup