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original ayre's tearoom chicken velvet soup

(3 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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 & Recollections" from Indiana State Museum Recipe from: http://www2.indystar.com/recipes/view/4744 Photo from: examiner.com

(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For original ayre's tearoom chicken velvet soup

  • 1 1/2 stick
    butter
  • 3/4 c
    all purpose flour
  • 1 c
    warm milk
  • 1 pt
    hot chicken stock (may use swanson's)
  • 1 c
    warm cream (may use half and half)
  • 1 qt
    chicken stock
  • 1 1/2 c
    chopped cooked chicken
  • 1/4 Tbsp
    salt (3/4 teaspoon)
  • dash
    pepper

How To Make original ayre's tearoom chicken velvet soup

  • 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.
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