Hollandaise and Chicken Soup

Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 50 g / 2 oz butter
  • 50 g / 2 oz flour
  • 1.25 litres / 2 pints chicken stock
  • 2 egg yolks
  • 300 ml / ½ pint whipping cream
  • salt and freshly ground black pepper


  1. First prepare the garnish: cook each of the vegetables separately in boiling salted water until just tender. Drain.
  2. Make a roux: in a heavy-based saucepan, melt the butter over a gentle heat and add the flour. Stir for a few minutes to cook the flour through without allowing it to colour.
  3. Slowly add the chicken stock to make a smooth soup. Simmer for about 10 minutes, then pass the soup through a fine sieve.
  4. In a bowl, mix the egg yolks and cream together to form a liaison. Bring the soup back to a simmer, add the liaison and whisk up. DO NOT ALLOW TO BOIL! (this would separate the cream to give a grainy texture). Season to taste.
  5. Pour the soup into warmed serving bowls and scatter in the garnish, finishing with the chopped herbs.