Queen Soup

Ingredients

• 2 large onions
• 2 pieces of celery
• 2 quarts of water
• 1 chicken
• 1 dozen blanched almonds
• the yolks of 2 hard-boiled eggs
• 2 slices of bread

Method

1. 1

   Cook onions and celery in butter, add parsley, thyme, chicken, and water.

2. 2

   Simmer for 4 hours, remove chicken, and blend meat with almonds, egg yolks, and soaked bread.

3. 3

   Add to strained soup with cream and season before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 7. The excerpt below is the record exactly as published.

QUEEN SOUP. This is said to have been invented for Marie Stuart by the royal cook when she lived in France as dauphiness. It was a favorite with both Victoria and Napoleon Bonaparte. Cook 2 large onions with 2 pieces of celery, both cut up, in 2 ounces of butter. Add some parsley, thyme, and a bayleaf, i chicken cut into joints, and 2 quarts of water. Simmer for 4 hours. Take 3 With a Saucepan over the Sea out the chicken, cut the meat of the wings and breast into dice, and keep the dark meat for croquettes or salad. Chop one dozen blanched almonds, the yolks of 2 hard-boiled eggs, and 2 slices of bread soaked in milk. Pound these with the meat and press through a sieve ; add to the soup, strained, i cup of boiling cream or rich milk, salt, pepper, and nutmeg. Serve at once, hot. CHICKEN

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