Spring onion and mushroom soup with an almond glaze
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Carrots; roughly chopped | |
| 2 | Onions; roughly chopped | |
| 4 | Sticks celery; roughly chopped | |
| 4 | Chicken legs | |
| 4 | pints | Water |
| 2 | ounces | Butter |
| 2 | ounces | Flour |
| 3 | pints | Chicken stock |
| 4 | Carrots; roughly chopped | |
| 4 | Sticks celery; roughly chopped | |
| 1 | Leek; roughly chopped | |
| 1 | Onion; roughly chopped | |
| 10 | Mushrooms; sliced | |
| 2 | bunches | Spring onions; roughly chopped |
| ¼ | pint | Cream |
| 1 | Egg yolk | |
| 1 | ounce | Flaked almonds |
Directions
FRESH CHICKEN STOCK
SOUP
GLAZE
Stock, boil the water and add the vegetables. Add the chicken and bring to the boil. Simmer for 2-4 hours. Soup, melt the butter in a pan and add the vegetables. Sprinkle with the flour. This forms the thickening agent for the soup. Next add the stock.
Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes.
When cooked, place in a food processor until well blended. Finish by adding the egg and cream to give it a glaze. Ladle into bowls and serve with a few flaked almonds on top.
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