 Hollandaise Soup:
Ingredients:
6 helpings
1 large carrot
10cm/4 inch piece of cucumber
4 X 10ml spoons/4 tablespoons
small green peas white stock
water 25g/1oz butter or margarine
4 X 10ml spoons/4dessertspoons flour
1 litre/2 pints white stock
2 egg yolks
75 ml/3 fl oz milk
50ml/2 fl oz single cream
salt and pepper a sprig of tarragon
Directions and Method:
- Cut pea shapes from the carrot and cucumber to
give 4 X 10ml spoons/2 dessertspoons of each. Cook the vegetables in a little
boiling stock or water until just tender. Put to one side. Melt the fat in a
deep saucepan and stir in the flour. Gradually add the 1 litre/2 pints stock, and
stir until boiling. Boil for 2-3minutes, stirring all the time. Remove from the
heat and leave to cool slightly. Mix the egg yolks, milk, and cream in a basin.
Pour a little hot soup on to the egg yolk mixture, beating well then whisk the
mixture into the rest of the soup. Stir over gentle heat to thicken the yolks
without boiling the soup. Season to taste. Chop the tarragon and add to the soup
with the cooked vegetables; add the cooking liquid also if liked.
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