Hollandaise and Chicken Soup

Name: Hollandaise and Chicken Soup
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 1.25 litres / 2 pints chicken stock; 2 egg yolks; good sprig of chervil, chopped; 50 g / 2 oz shelled broad beans; 50 g / 2 oz butter; 50 g / 2 oz shelled peas; 50 g / 2 oz flour; 50 g / 2 oz diced cooked chicken; good sprig of tarragon, chopped; 50 g / 2 oz diced carrots; 50 g / 2 oz diced celery; 50 g / 2 oz diced leek; 300 ml / ½ pint whipping cream

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

50 g / 2 oz butter
50 g / 2

Europe
United Kingdom
Soup
England

Method

First prepare the garnish: cook each of the vegetables separately in boiling salted water until just tender. Drain.
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.
Slowly add the chicken stock to make a smooth soup. Simmer for