Hollandaise Soup Recipe
Hollandaise Soup with Cucumber, Carrots, Green Peas, Butter, Chicken Stock and Cream.
INGREDIENTS
1 Cucumber, peeled
3 or 4 Carrots
1 oz (25g) Butter
1 oz (25g) Flour
1 1/2 pints (900ml) Good Quality Chicken Stock
2 Egg Yolks
1/4 pint (150ml) Cream
A few tablespoons of Green Peas
METHOD
You will need one of those little metal scoops that cut vegetables into balls the size of green peas (alternatively, cut the cucumber & carrot into very small squares).
Scoop out enough little balls from the carrots and peeled cucumber to fill a half pint measure and boil them in salted water until tender. Melt the butter, mix with the flour and stir in by degrees the stock, which should be good and well flavoured as the soup depends on this, the vegetables being only a garnish.
When the soup has cooked, skim it and thicken it with the egg yolks mixed with the cream. Then add the drained carrot and cucumber balls and lastly the peas. Stir in half a teaspoon of chopped parsley and serve.
Serves 4.
Based on the Hollandaise Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).