Original Ayre's Tearoom Chicken Velvet Soup
Recipe: #42028
December 29, 2023
Categories: Chicken, Copycat or Clone Recipes Heavy Cream, Butter/Margarine, Boneless Pieces, more
"(May use half and half), they would have made their own chicken stock which would included carrots, onions and celery and whole chickens which would have also been for the chicken salad dishes and pot pies that they made. So you probably had dark meat in this dish also . But it was a white soup so no carrots are actually in it."
Original is 6 servings
Ingredients
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- Finish
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Nutritional
- Serving Size: 1 (487 g)
- Calories 612.2
- Total Fat - 36.2 g
- Saturated Fat - 18.3 g
- Cholesterol - 134 mg
- Sodium - 1194.7 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 3.6 g
- Sugars - 17.2 g
- Protein - 27.4 g
- Calcium - 121.7 mg
- Iron - 2.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat a large saucepan and melt the butter; saute the onion and celery for about 15 minutes.
Step 2
Use stick blender to puree when cooked they probably had veggies cooked in chicken broth and just added pureed veggies to soup.
Step 3
Then add the flour.
Step 4
Cook, but don't brown.
Step 5
Season lightly.
Step 6
Add milk and chicken stock.
Step 7
Whisk like crazy.
Step 8
When it begins to thicken, add remaining ingredients and cook over low heat until hot, whisking frequently.
Step 9
The chicken would have been very small for delicate ladies. lol
Step 10
Season to taste.
Tips
No special items needed.
0 Reviews
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