Potage Rose Recipe
Ingredients
| Beef Stock | 4 Cup (16 tbs) | |
| Tomato Paste | 90 Gram | |
| Celery leaves - 2 tablespoons, very finely chopped | ||
| Shallot leaves - 2 tablespoons, very finely chopped | ||
| Thyme | 1 Pinch | |
| Bay leaf | 1 | |
| Cornflour | 1 1/2 Tablespoon | |
| Madeira or port - 1/4 cup | ||
| Egg yolks | 2 | |
| Cream | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Butter | 1 Tablespoon | |
Directions
MAKING
1) In a large saucepan, combine the stock, tomato paste, celery leaves, onion tops, thyme and bay leaf together.
2) Cover and bring to a boil, then simmer over a low heat for about 30 minutes to blend the flavours.
3) In a bowl, blend the cornflour with a little cold water to make a smooth paste.
4) Stir a little hot soup into this mixture, blend thoroughly, then gradually stir into the soup.
5) Stir in the wine and stir until the soup comes to a boil and slightly thickened.
6) In a bowl, blend the egg yolks with the cream.
7) Remove the soup from heat, stir a little hot soup to the egg mixture and blend thoroughly, then stir into the saucepan.
8) Taste and adjust the seasoning.
SERVING
9) Top each serving of Potage Rose with a little pat of butter and serve hot.
1) In a large saucepan, combine the stock, tomato paste, celery leaves, onion tops, thyme and bay leaf together.
2) Cover and bring to a boil, then simmer over a low heat for about 30 minutes to blend the flavours.
3) In a bowl, blend the cornflour with a little cold water to make a smooth paste.
4) Stir a little hot soup into this mixture, blend thoroughly, then gradually stir into the soup.
5) Stir in the wine and stir until the soup comes to a boil and slightly thickened.
6) In a bowl, blend the egg yolks with the cream.
7) Remove the soup from heat, stir a little hot soup to the egg mixture and blend thoroughly, then stir into the saucepan.
8) Taste and adjust the seasoning.
SERVING
9) Top each serving of Potage Rose with a little pat of butter and serve hot.
Chef
