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Chicken Velvet Soup you. Chicken Velvet Soup 34 cup butter 34 cup all-purpose flour 1 cup warm milk 1 pint hot chicken stock 1 cup warm cream 1 quart chicken stock 1-12 cups chopped cooked chicken 14 tablespoon salt Dash pepper Over medium heat combine butter and flour whisking constantly.
Slowly add chicken base and water whipping constantly to ensure smoothness.
Ls ayres chicken velvet soup recipe. 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.
Add remaining chicken stock cooked chicken dash of pepper and salt to taste. Return soup to boiling and serve immediately. 1 pint chicken stock.
1 cup warm cream. 1 quart chicken stock. 1 12 cups chopped cooked chicken.
White pepper to taste. 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. 1 cup Fine chopped cooked chicken In saucepan melt butter or margarine. Blend in flour then stir in milk light cream and chicken broth.
Cook over medium heat. Melt butter in a saucepan and blend in flour. Add warm milk pint of chicken stock and warm cream stirring constantly and bring to a boil.
Turn down to let simmer. Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste about 1 minute.
Step 2 Whisk chicken broth milk and light cream into butter. The Cake Bake Shop. Life Is Even Sweeter in Carmel.
The Cake Bake Shop. Life Is Even Sweeter in Carmel. Copyright 2020 Collective Publishing LLC PO Box 6326.
This Chicken Velvet Soup doesnt require a ton of ingredients yet still packs in quite a bit of flavor. This recipe is a take on the Chicken Velvet Soup from the Ayres tearoom in Indianapolis. As a child my grandma used to make this recipe and it was always a hit.
Im happy to be able to share it with my family who absolutely loved this soup when I made it when I found her recipe in. Chicken Velvet Soup 34 cup butter 34 cup all-purpose flour 1 cup warm milk 1 pint hot chicken stock 1 cup warm cream 1 quart chicken stock 1-12 cups chopped cooked chicken 14 tablespoon salt Dash pepper Over medium heat combine butter and flour whisking constantly. Add warm milk pint of hot stock and warm cream.
Cook over low heat stirring with whisk. When smooth and well combined add remaining ingredients. I was so hungry by the time I finished my soup I ate it and forgot the final picture.
My shoes are soaked. My jacket is dripping. Its officially the beginning of our long trudge towards winter and this cold rain is the first sign of it.
Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup.
1991 WILLIAMS Dorothy June and Diana HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana Indianapolis. This recipe was a standard at the LS. Ayres Tea Room at the LS.
1 12 cup chopped cooked chicken salt pepper to taste Combine butter and flour in a heavy-bottomed pot over low heat blending well. Add warm milk pint of hot chicken stock and warm cream. MMMMM—– Recipe via Meal-Master tm v805 Title.
Chicken Velvet Soup Categories. 5 Servings 6 tb Butter or margarine 12 c Milk 3 c Chicken broth 1 ds Pepper 6 tb Flour 12 c Light cream 1 c Fine chopped cooked chicken In saucepan melt butter or margarine. Blend in flour then stir in milk light cream and chicken broth.
Cook over medium heat stirring constantly until. Ive never had the pleasure of tasting anything quite like it. Its a very hearty soup perfect for Fall weather and football games.
The recipe makes a nice big pot of soup even with just two of us in the house it didnt last long. You can half the recipe to make a smaller portion to fit your needs. Chicken Velvet Soup you.