Hollandaise Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 quart chicken stock
  • 1 small turnip, diced
  • 2 carrots, diced


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 consta