Hollandaise Soup


  • 1 quart chicken stock
  • 1 small turnip, diced
  • 2 carrots, diced
  • Β½ cucumber, peeled, seeded and diced
  • 1 packet frozen peas
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 egg yolks
  • ΒΌ pint single cream
  • 1 teaspoon finely chopped parsley or tarragon
  • sugar
  • salt and freshly ground black pepper


Cook vegetables in separate saucepans of boiling salted water until just tender. Drain.

Melt the butter in a saucepan; add the flour and cook, stirring with a wooden spoon, until smooth. Pour in the stock and simmer, stirring constantly, until soup is slightly thickened. Skim if necessary. Remove saucepan from heat; mix egg yolks and cream together, and strain into soup, stirring constantly. Simmer gently over a low heat until the yolks thicken, but do not allow the soup to boil again, or it will curdle.

Just before serving: add the chopped parsley or tarragon and a pinch of sugar, and season to taste with salt and freshly ground black pepper. Put the prepared vegetables into a hot soup tureen; pour the soup over them and serve immediately.