Alphabet Soup... Q
Mar. 6, 2012 4:03 pm
Updated: Mar. 8, 2012 2:36 am
I fear that I dropped the ball somewhat, and took a sabbatacle from the world of soups, but despite our current increase in daily temps, today I lunched on what is believed to be the favorite of Queen Victoria, named after she...
My cookbook says that originally the base for this soup was made of veal stock, but Jane Garmey, auther of "Great British Cooking..." chooses to use chicken stock mostly out of covenience. Ms Garmey has tried the recipe each way, and claims that there is little
to no difference in flavor. The recipe is as follows:
1 chicken ( 3-5 lbs.)
8 C chicken or veal stock
1 bunch of parsley
3 C fresh breadcrumbs
4 C heavy cream
3 eggs - yolks only
In a large pot, add chicken to the stock. Add the parsley (in a whole bunch...) and bring to a boil, reducing heat, and simmering for 1 hour.
Remove chicken, discard skin and bones, and the bunch of parsley. Add breadcrumbs, cream and egg yolks, and heat through - do not boil.
Made as written, it is a horribly bland bowl of soup, although it's quite rich thanks to the cream and egg yolks. I ended up dousing my bowl with salt and pepper, which made it edible... but still quite bland! While I'm pleased that Queen Victoria enjoyed
this recipe.... I think I'll pass on a second time around!
So, if I'm not mistaken, I have 9 more soups to make. I hope that I can do so before the daytime high's reach triple digits! Though, I do often choose to have a warm lunch, over a sandwich or salad... One way or another, I'll finish my series, all the way
Meanwhile, be happy, be healthy, be crazy!