Soupe de Chasse

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Is a very good and useful soup, usually served in the east of France to men before starting on a shooting expedition. Put in a saucepan three or four onions finely chopped, with a piece of butter the size of an egg. Melt the onions over a slow fire, but do not let them get brown.

Add water, allowing a little more for reducing, bring to the boil, then put in one leek, a head of celery, parsley, thyme, bay leaf, clove and a little garlic, salt and pepper, also a pinch of sugar; let it boil gently for at least two hours.

Cut thin slices of stale bread, fry them in butter, and dispose them two or three deep in a warm soup tureen. Take a tablespoonful of potato flour, add to it a small quantity of good stock, mix well and see that it is smooth. To this you add, stirring quickly, the yolks of three eggs; mix well again and pour this into the soup, stir once more and pour the finished mixture over the bread in the soup tureen. Serve at once.