Soupe De Compiegne Recipe
Summary
Ingredients
1-1/2 cups diced onions
1/8 teaspoon sugar
4 tablespoons butter
1/2 teaspoon dry mustard
3 cups lamb stock
1 cup milk
1 egg yolk, beaten
1/2 cup heavy cream
Salt and cayenne pepper to taste
Slivered pimiento
Minced fresh parsley and/or chives
Directions
Saute onions sprinkled with sugar in butter until starting to turn golden.
Sprinkle with mustard and cook 2 minutes.
Add stock, cover, bring to boil, lower heat and simmer until onions are soft.
Puree, add milk and heat.
Beat egg yolk and cream, whisk in 1/2 cup of hot soup, return to rest of soup and reheat.
Do not boil.Adjust seasonings to taste with salt and cayenne and serve with a garnish of slivered pimiento and parsley.
Sprinkle with mustard and cook 2 minutes.
Add stock, cover, bring to boil, lower heat and simmer until onions are soft.
Puree, add milk and heat.
Beat egg yolk and cream, whisk in 1/2 cup of hot soup, return to rest of soup and reheat.
Do not boil.Adjust seasonings to taste with salt and cayenne and serve with a garnish of slivered pimiento and parsley.
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