| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
fl |
Walnut oil |
| 100 |
g |
Cabbage |
| 50 |
g |
Leeks |
| 50 |
g |
Spring onions |
| 125 |
g |
Celery |
| 100 |
g |
Carrots |
|
|
Salt and pepper to taste |
|
|
Bouquet garni |
| 2 |
pt |
Chicken stock |
| 2 |
|
Egg yolks |
| 100 |
g |
Cream |
| 1 |
ts |
Curry powder |
INSTRUCTIONS
Heat oil in a pan - when sizzling work in the finely chopped selection of
vegetables. Add the stock then place in the bouquet garni (a selection of
fresh herbs and celery tied together). Cover the saucepan and simmer for 30
minutes approximately until vegetables are tender.
Use an electric blender to process the vegetable soup and season to taste.
Whisk the curried egg yolks cream and curry powder together and use to
glaze soup when ready to serve.
Place soup in a bowl, spoon a little of the glaze onto the soup and place
under a hot grill for a few seconds until the glaze browns. Remove and
serve immediately.
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Converted by MM_Buster v2.0l.
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