Cream Of Chicken & Watercress Soup
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 4 tablespoons butter
- 5 tablespoons flour
- 15 ml mustard powder
- 2 liters strong home-made chicken stock
- salt
- fresh ground black pepper
- 2 egg yolks
- 250 ml heavy cream
- 4 tablespoons dry tapioca, soaked in 1 cup of water,drained
- 125 ml dry wine
- 4 bunches fresh watercress, , blanched,refreshed and chopped
- 125 ml softly whipped cream
Recipe
- 1 melt butter in a saucepan.
- 2 when hot and bubbly, stir in flour and mustard.
- 3 continue to stir until mixture turns golden.
- 4 gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
- 5 sprinkle with seasoning to taste.
- 6 whisk yolks into cream.
- 7 slowly add a little thickened chicken stock and blend.
- 8 remove pot of chicken stock from the heat.
- 9 while stirring, carefully pour egg/cream mixture into remaining hot stock.
- 10 add tapioca.
- 11 add wine and watercress.
- 12 reheat carefully but do not bring to the boil as soup will curdle.
- 13 swirl in whipped cream and serve in heated soup plates.
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