Chicken soup

Fairlady
8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

60.00 ml butter
90.00 ml flour — cake
15.00 ml mustard — powder
2.00 Litres stock — chicken
salt and freshly ground black pepper — to taste
2.00 eggs — just the yolks
250.00 ml cream — thick
60.00 ml tapioca — soaked
125.00 ml wine — dry white
50.00 g watercress — blanched, chopped
125.00 ml cream — whipped
30.00 ml almonds — flaked
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Method:

1. Melt butter in a saucepan. When hot and bubbly, stir in flour and mustard until smooth (this is called a roux). Stir until golden.
2. Gradually add chicken stock, stirring or whisking constantly to smooth away any lumps of flour. Sprinkle with salt and pepper. Simmer on top of stove to keep warm.
3. Whisk egg yolks into cream. Gradually add a little thickened chicken stock and blend it in. (Blend the stock slowly and carefully into the cream and yolks, otherwise it may curdle.)
4. Remove chicken stock from the stove and carefully pour in the egg and cream mixture, stirring constantly. Stir in tapioca.
5. Add white wine and watercress. Return soup to stove and reheat carefully, taking care not to allow it to come to boil; if it does, the soup will curdle. Swirl in whipped cream.
6. Sprinkle almond nibs over and serve in heated soup plates.



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