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Hollandaise Soup

Francois.Marin's picture
Ingredients
  Chicken stock 5 Cup (80 tbs), well flavored
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Light cream 6 Tablespoon
  Egg yolk 2
  Salt To Taste
  Pepper To Taste
  Green peas 3 Tablespoon
  Carrot 2 Tablespoon, peas scooped from the carrot with a small vegetable ball cutter
  Turnip 2 Tablespoon, peas scooped from the turnip with a small vegetable ball cutter
Directions

This soup can also be served hot.
Method Melt butter in a large pan, stir in the flour and cook a few seconds.
Pour on the stock, blend and stir until boiling.
Simmer 10 minutes and skim if necessary.
Meanwhile prepare the garn- ish and cook in boiling salted water for 8 minutes or until vegetables are tender.
Drain.
Combine cream and egg yolks, stir in a little hot soup and stir this mixture into the re- maining soup, off the heat.
Add garnish, sea- son and reheat the soup until it thickens slightly; do not boil.
Cover and chill.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
4

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