Vegetable soup with curried egg glaze

1 servings

Ingredients

Quantity Ingredient
1 fluid ounce Walnut oil
100 grams Cabbage
50 grams Leeks
50 grams Spring onions
125 grams Celery
100 grams Carrots
Salt and pepper to taste
Bouquet garni
2 pints Chicken stock
2 Egg yolks
100 grams Cream
1 teaspoon Curry powder

Directions

Heat oil in a pan - when sizzling work in the finely chopped selection of vegetables. Add the stock then place in the bouquet garni (a selection of fresh herbs and celery tied together). Cover the saucepan and simmer for 30 minutes approximately until vegetables are tender.

Use an electric blender to process the vegetable soup and season to taste.

Whisk the curried egg yolks cream and curry powder together and use to glaze soup when ready to serve. Place soup in a bowl, spoon a little of the glaze onto the soup and place under a hot grill for a few seconds until the glaze browns. Remove and serve immediately.

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