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.
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.
AYRES' CHICKEN SALAD
This is a Chicken Salad I've had many times when I visited the 8th floor Tea Room of L.S.Ayres Dept. Store. Taken from Indianapolis Monthly: In the Old Days, Ayres' Chicken Salad came piled high in a scooped-out fresh pineapple shell, lavished with a drift of chopped pecans and surrounded with a rainbow of colorful fresh fruits....
Provided by Julia Ferguson
Categories Salads
Number Of Ingredients 9
Steps:
- 1. In large mixing bowl, combine chicken and celery; chill. Combine mayonnaise, Durkee Sauce, salt, pepper, hot pepper sauce, chicken base and lemon juice; blend throughly. Combine chicken mixture and slad dressing; mix well and chill for at leats 4 hours.
- 2. To serve the Ayres way, serve with strawberries, banana slices, pineapple chunks, grapes and/or other fruits of your choosing. Don't forget the Ayres' Pumpkin Bread Fingers (I will post recipe)
- 3. *Note: Chicken base is a commercial product. Granule bouillon may be substituted or it may be omitted. Durkee's Famous Sauce is still made and can be found on the condiment isle where mayonnaise is found. Actually, I don't use Durkee's or Chicken Base when making chicken salad. I use a mixture of Helman's Mayonnaise and Kraft Miracle Whip and sometimes just a dab of Marzetti Country Style Slaw Dressing. I like the dressing to be thick and just enough to bring all the ingredients together. I don't like it loose or swimming in dressing.
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
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 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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