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| Soups
Recipes - Spring Soup |
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Printable Version |
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Ingredients:
4 young carrots
2-3 young leeks according to size (or
8-10 spring onions)
1½ oz butter
3/4 oz flour
1½ pints chicken
stock (or water and chicken cubes)
4 oz cauliflower flowerets
2-3 tablespoons peas
2-3 tablespoons young green beans
a little sugar
2 level tablespoons mixed parsley,
chervil, mint and thyme
LIAISON:
1/4 pint cream
2 egg yolks |
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Making: |
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1. |
Peel and dice the
carrots. Wash the leeks or spring onions
thoroughly and cut the white part into
slices. Melt the butter and cook these
vegetables gently in a covered pan for
5-6 minutes without allowing to brown.
Sprinkle in flour, mix thoroughly, then
add stock. Blend well until smooth and
bring to the boil, stirring constantly.
Cook for a few more minutes before
adding cauliflower flowerets, peas,
sliced beans and sugar. Simmer for 15
minutes. Add the herbs, and cook for a
few more minutes, to draw out flavour of
the herbs. Season to taste. |
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2. |
Make the liaison by
mixing the cream with the egg yolks.
Take a few spoonfuls of the hot soup and
mix well with the cream and egg yolk
mixture before straining it back into
the soup, stirring constantly. Re-heat,
being very careful not to allow soup to
boil as this causes egg to curdle and
spoils the texture of the soup. |
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Printable Version |
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