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Hollandaise Soup

Francois.Marin's picture
  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

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.
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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 341 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.1%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 156.8 mg52.3%

Sodium 551.8 mg23%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1.1 g4.6%

Sugars 6.1 g

Protein 11 g21.8%

Vitamin A 40.7% Vitamin C 12.1%

Calcium 4.6% Iron 7.9%

*Based on a 2000 Calorie diet

Hollandaise Soup Recipe