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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesWhite Foam Soup
Ingredients
Serves: 6-8
40 Gram Butter (1 1/2 oz) 50 Gram Plain flour (2 oz) 2.25 Litres Milk (4 pints) 1 large clove Garlic, crushed 1 Medium Onion, sliced 2 Sticks Celery, chopped small pieces Mace blade 2 Eggs, separated Salt and pepper 50 Gram Hard cheese, grated (2 oz) Finely chopped parsley, to garnish Method
Heat the butter, stir in the flour and cook for a minute, then add the milk gradually, stirring all the time until smooth.
Simmer gently, then add the crushed garlic, onion, celery and mace. Cover and simmer for about 30 minutes. Cool slightly, then carefully stir in the well-beaten egg yolks. Return to the heat but do not allow to boil. Taste for seasoning. Add the grated cheese, stirring well and keep warm. Beat the egg whites until stiff but not dry, fold in half the soup and put the rest into the tureen or soup bowls and pour the hot soup over. Garnish with a little chopped parsley.
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