Recipe: Queen Victoria's Favorite Soup
SoupsQUEEN VICTORIA'S FAVORITE SOUP
1/2 cup oyster cracker crumbs (or fresh bread crumbs)
1 pint cream
1 pint very strong chicken broth
1 cup chopped raw chicken breast
3 large hard-cooked egg yolks
Salt and freshly ground pepper to taste
Soak the crumbs in 1 cup of the cream until soft.
Meanwhile, in a stainless steel pot bring the broth to a boil and add the chopped chicken. Simmer gently to cook the chicken until the meat is very soft.
Add the cream and crumb mixture and stir.
Press the yolks through a fine sieve into the broth. Add salt and pepper to taste.
Strain the broth through a colander, pressing on the chicken and crumbs with the back of a wooden spoon.
Return strained broth to the pot. Add the remaining 1 cup of cream a little at a time, stirring gently, and bring to a boil. Simmer for 5 minutes to heat through.
Makes 4 servings
Source: A Soothing Broth by Pat Willard
1/2 cup oyster cracker crumbs (or fresh bread crumbs)
1 pint cream
1 pint very strong chicken broth
1 cup chopped raw chicken breast
3 large hard-cooked egg yolks
Salt and freshly ground pepper to taste
Soak the crumbs in 1 cup of the cream until soft.
Meanwhile, in a stainless steel pot bring the broth to a boil and add the chopped chicken. Simmer gently to cook the chicken until the meat is very soft.
Add the cream and crumb mixture and stir.
Press the yolks through a fine sieve into the broth. Add salt and pepper to taste.
Strain the broth through a colander, pressing on the chicken and crumbs with the back of a wooden spoon.
Return strained broth to the pot. Add the remaining 1 cup of cream a little at a time, stirring gently, and bring to a boil. Simmer for 5 minutes to heat through.
Makes 4 servings
Source: A Soothing Broth by Pat Willard
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