Recipe for Spring Onion and Mushroom Soup with An Almond Glaze

Site Search Engine - Search Over 300,000 Recipes

Yield:

1 servings

Ingredients:

Amount	Ingredient
	FRESH CHICKEN STOCK ----------------
8 x	Carrots, roughly chopped
2 x	Onions, roughly chopped
4 stk	celery, roughly chopped
4 x	Chicken legs
4 pt	Water
	----------------- SOUP ----------------
2 oz	Butter
2 oz	Flour
3 pt	Chicken stock
4 x	Carrots, roughly chopped
4 stk	celery, roughly chopped
1 x	Leek, roughly chopped
1 x	Onion, roughly chopped
10 x	Mushrooms, sliced
2 bn	Spring onions, roughly chopped
	----------------- GLAZE ----------------
1/4 pt	Cream
1 x	Egg yolk

Instructions:

Instructions: Stock, boil the water and add the vegetables. Add the chicken and bring to the boil. Simmer for 2-4 hours.

Soup, melt the butter in a pan and add the vegetables. Sprinkle with the flour. This forms the thickening agent for the soup. Next add the stock.

Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes.

When cooked, place in a food processor until well blended. Finish by adding the egg and cream to give it a glaze. Ladle into bowls and serve with a few flaked almonds on top.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Spring Onion and Morel Tart with Suzanne :: Spring Onion Egg Salad with Edible Blossoms ...