Chicken Soup with Mousseline Sauce

Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup
By Matthew Fort
Chicken Soup with Mousseline Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • A selection of winter vegetables - carrots, turnips, potato & Savoy cabbage, chopped into 3cm chunks
  • 1 egg yolk
  • 150 ml whipping cream
  • 1 lemon, juice only
  • 1 pinches salt
  • 1 litres chicken stock

Method

1. Boil the winter vegetables until tender (15-20 mins)

2. Beat together the egg yolk and cream. Add the lemon juice and a little salt. Set aside.

3. Bring the stock to simmering point. Add the winter vegetables and warm through gently.

4. Serve in warmed bowls with a spoonfool of the creamy mixture on top.

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