Ingredients :
4 tbl butter
2 x garlic cloves minced fine
2 tbl minced parsley
1 tbl minced fresh tarragon
1 cup chopped onion
2 cup finely-shredded romaine lettuce
1 cup finely-chopped watercress
4 cup beef or vegetable stock
2 x egg yolks
2 cup light cream
Salt to taste
Freshly-ground black pepper to
Method :
• Heat butter in a large saucepan, then saute garlic,
parsley, tarragon, and onion until the onion is transparent. Add
the lettuce and watercress, and stir over low heat for 5
minutes. Stir in the beef stock and simmer uncovered for 30
minutes.
• When ready to serve, beat the egg yolks and the cream
together with several tablespoons of the hot soup, then pour
in, stirring constantly over low heat until the soup thickens
slightly. Stir in salt and pepper and serve immediately.
• Comments: Sounds bland, but isn't. This savory and
attractive French first-course soup for 6 has a wonderful
consistency and is distinctive enough to set up strongly
flavored courses; silken enough in texture to make you champ
at the bit to eat more.
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