Help
by Mari (a.k.a. Twinsmum)
Ingredients
4 large, sweet onions, chopped
1 rib of celery (the middle with the tops works well), chopped
2 Tbsps (60 g) butter
4 cups (1L) of chicken stock
1 small sprig of thyme (or ¼ tsp dried)
2 sprigs of parsley (or 2 tsps dried)
1 small bay leaf
½ cup (125 ml) of half & half (or single cream)
2 egg yolks
Salt and pepper to taste
Parmesan cheese, shredded, to serve
Fresh parsley, for garnish
Instructions
In a large saucepan, sautee onion and celery in butter on moderate heat (without browning) until soft.
Add chicken stock and herbs and bring to a boil.
Lower the heat and simmer for about 10 minutes.
Run the chunks through blender or food mill, removing the herb sprigs, if you wish.
In a large cup, beat egg yolks into cream then temper with a few ladles of hot soup before pouring it into the pot.
Serve with a light sprinkle of parmessan cheese and garnish with fresh parsley.
Vegetarian Option
Use vegetable stock instead of chicken stock, and thicken with a little cooked potatoes instead of egg yolks.
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On that note, Harry crafting to all!
This post has been edited by hardhat_cat: 17 February 2009 - 10:00 PM
