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Potage Rose

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Ingredients
  Beef stock/3 cups consomme + 1 cup water 4 Cup (64 tbs)
  Tomato paste 6 Ounce (90 Grams)
  Celery leaves 2 Tablespoon, very finely chopped
  Shallot 2 Tablespoon, very finely chopped
  Thyme 1 Pinch
  Bay leaf 1
  Cornflour 1 1⁄2 Tablespoon
  Madeira/Port 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Butter 1 Tablespoon
Directions

MAKING
1) In a large saucepan, combine the stock, tomato paste, celery leaves, onion tops, thyme and bay leaf together.
2) Cover and bring to a boil, then simmer over a low heat for about 30 minutes to blend the flavours.
3) In a bowl, blend the cornflour with a little cold water to make a smooth paste.
4) Stir a little hot soup into this mixture, blend thoroughly, then gradually stir into the soup.
5) Stir in the wine and stir until the soup comes to a boil and slightly thickened.
6) In a bowl, blend the egg yolks with the cream.
7) Remove the soup from heat, stir a little hot soup to the egg mixture and blend thoroughly, then stir into the saucepan.
8) Taste and adjust the seasoning.

SERVING
9) Top each serving of Potage Rose with a little pat of butter and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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