Cream of Green Corn Soup

Ingredients

• a quarter of a pound of butter
• two large tablespoonfuls of flour
• a small bouquet, composed of leek, celery and onion
• three yolks of eggs
• about a gill of good thick cream

Method

1. 1

   Melt butter in a saucepan, stir in flour without coloring.

2. 2

   Moisten with chicken veloute, boil while stirring.

3. 3

   Add bouquet and simmer for 2 hours.

4. 4

   Skim, pass through muslin, boil again, and finish with egg yolks and cream.

5. 5

   Optionally add more butter and small quenelles of chicken or chervil.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 6. The excerpt below is the record exactly as published.

CREAM OF GREEN CORN SOUP T)UT into a saucepan a quarter of a pound of butter and allow it to melt. Work into it two large tablespoonfuls of flour of “ Creme de 6 SOUPS Ble Vert Groult ” (which can be obtained at any grocer’s), stir it over the fire for some minutes without allowing it to colour, moisten it plenti- fully with a good veloute of chicken, allow it to boil, whilst stirring it constantly. Add a small bouquet, composed of leek, celery and onion. Let it simmer slowly by the side of the fire for about two hours. Skim, and pass through a muslin, then allow it to boil again ; and just before serving finish it with a liaison of three yolks of eggs and about a gill of good thick cream

Cook this with the app: pantry check, scaling, and the assistant.