Hollandaise and Chicken Soup

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 50 g / 2 oz butter
  • 50 g / 2


  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