French White Soup 2
- 4 pounds fowl
- Knuckle of veal
- 3 quarts cold water
- 1 onion, sliced
- 6 slices carrot
- 1/2 bay leaf
- 1 sprig parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon peppercorns
- 1/2 tablespoon salt
- 1 tablespoon lean raw ham, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup cream
- Yolks 2 eggs
Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone and water in kettle heat slowly to boiling point skim, and cook slowly for hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.
Submitted by Aug 14, 2009
15 min
30 min
45 min