French White Soup
A dish that gets its character from fowl and knuckle of veal.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 4 lb. fowl
- Knuckle of veal
- 3 qts. cold water
- 1 onion, sliced
- 6 slices carrot
- ½ bay leaf
- 1 sprig parsley
- ½ teaspoon thyme
- ½ teaspoon peppercorns
- ½ tablespoon salt
- 1 tablespoon lean raw ham, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup cream
- Yolks 2 eggs
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.
Nutrition (estimated, per serving)
| Calories | 442 |
|---|---|
| Protein | 6.2 g |
| Fat | 31.4 g |
| Carbs | 37.3 g |
| Fiber | 8.0 g |
| Sodium | 1410 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States