Hollandaise Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 cucumber, peeled and finely diced 
Hollandaise Soup Preparation:Method:Bring a pan of salted water to a boil, add all the vegetables and peas, return to a boil and cook for 4 minutes before draining and setting aside. Now melt the butter in a pan, scatter the flour over the top then stir to form a smooth roux. Cook, stirring constantly, for 2 minutes then whisk in the stock. Bring to a boil, stirring constantly to prevent lumps from forming, then add the mace and season with salt and freshly-ground black pepper. Reduce to a simmer and cook gently for 15 minutes. At this point whisk together the egg yolks and the cream in a heat-proof bowl, until smooth. Take the soup off the heat, add 1 ladle of the hot stock and whisk to combine then add the egg and cream mixture back to the pan. Stir to combine then simmer gently for 4 minutes to heat through (do not allow to boil or the soup will curdle). Add the sugar and reserved vegetables then cook gently for 2 minutes further. Ladle into warmed soup bowls and serve immediately. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Hollandaise Soup to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Soup... More recipes for Pies and Tarts... More recipes using Beans and Pulses... More recipes for Eggs... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with vegetables and cream as primary ingredients: Chicken in a Pot Horn of Plenty Mushroom Pizza Prebranac Lahmacun Paradise Salsa Sierra Leonean Meat Stew Cauliflower Roti Boeuf Bourgignon Exotic Wild Mushroom Jus Long-method Béchamel Sauce Mexican Caramels Japanese Knotweed and Sweet Cicely Pudding Tarte a L'oingon Crockpot Split Pea Soup Sertesporkolt Stwns Rwdins Trinidadian Curried Goat Leeks in Caper Sauce Aubergine and Lamb Pizza Dabgadz Tutum Saak-er Ghanto Crockpot Chow Mein Old Fashioned Carrot Pudding Chilled Almond Milk and Reedmace Shoot Soup Consommé with Egg White Shalad Bil Mtesha Basila W'L'Hamad M'Rakad Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
