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| Saxe-Coburg Soup |
| ingredients: |
4
Tablespoons butter
1 pound tiny brussel sprouts,
trimmed, chopped, and blanched
in boiling water for 2 minutes
1 large onion, peeled and chopped
fine
2 ounces smoked ham, chopped fine
4 Tablespoons flour
1 Tablespoon sugar
2 cups milk, brought to a boil
then allowed to cool slightly
8 cups stock (veal-based white
stock is traditional, but chicken
stock or vegetable stock is fine
too)
salt and pepper to taste
Garnish: "sippets"--toast
cut into tiny cubes |
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| method: |
Melt the butter in a large soup pot over low heat, scrape in the blanched and
chopped brussel sprouts, the
onion, and the ham, cover the
pot, and sweat for about 10
minutes. They should not take
on any color, but just soften.
Stir in the flour and sugar,
letting them soften. Then gradually
stir in the hot milk and the
stock. Bring to a boil over
high heat, then reduce heat
to low and let simmer, partially
covered, for 15-20 minutes,
when the vegetables are tender.
Traditionally you would pureé
the soup at this point, solids
first. If you do so, serve it
as a first course to an elegant
meal in a classic 2-handled
or no handled "cream cup'
with saucer, serving with side
dishes of sippets for dinners
to garnish their bowls before
eating. Alternatively, you can
forego the pureé step
and serve in soup plates, also
passing the side dishes of sippets
separately. |
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Either way, it's a lovely and delicate
soup. |
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