Beard on Birds by James Beard

Author:James Beard [Beard, James]
Language: eng
Format: epub
ISBN: 9781504004503
Publisher: Open Road Media
Published: 2015-03-02T22:00:00+00:00

A RICH CREAM OF CHICKEN SOUP

1 chicken, 4 pounds

2 or 3 leeks

1 onion, stuck with 3 cloves

Celery tops

1 tablespoon peppercorns

Cold water to cover

Salt and finely ground black pepper

1½ cups cream, blended with 3 egg yolks

2 tablespoons sherry

Blanched almonds (optional)

Choose a good plump chicken. Place it in a pot with the leeks, the onion stuck with the cloves, several celery tops, and the peppercorns. Cover with cold water and simmer till tender. Remove the meat from the breast and reserve. Return the carcass with the remaining meat to the broth; simmer another hour. Remove the carcass. Season the broth to taste, skim off the fat, and strain through cheesecloth.

Strip the meat from the carcass and put through a food processor or chop very fine. Add the chopped meat to the strained broth, heat thoroughly, and add the cream and egg yolks. Do not allow to boil. Stir constantly till the soup is slightly thickened; add the sherry. Cut the breast meat into julienne and add to the soup. Thinly shaved almonds may be used as a garnish.

Serves six.

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