Alexanders Cream Soup RecipeOrigin: Britain Period: Traditional |
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When picking alexanders it's best to pick young, tender shoots from the centre of the plant as these are naturally protected and blanched by the surrounding leaves and stalks. Ingredients
6 alexanders shoots, peeled
Alexanders Cream Soup Preparation:Method:Chop about 2 tbsp of the celery greens and set aside as a garnish. Remove any strings from the celery and cut into slices then dice the alexanders. Melt the butter in a pan then scatter the flour over the top and stir to form a smooth roux. Cook for 1 minute, stirring constantly, then gradually stir in the stock before seasoning with the sugar, salt and black pepper. Stir constantly as the mixture comes to a boil then add the celery and simmer gently for about 20 minutes, or until the celery and alexanders are quite tender. Take the soup off the heat at this point and allow to cool slightly before puréeing until smooth. Return to the pan then add the milk and bring the mixture to a boil. Now whisk together the egg yolk and the cream. Take the pan off the heat then stir in the egg and cream blend. Return the pan to the hob and cook gently for about 5 minutes, or until thickened (do not allow to boil). Add the chopped celery greens, adjust the seasonings, then turn into a warmed soup tureen before serving. |
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