White Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal shank
- baked onion
- herb bundle
- tbsp butter
- carrot
- celeriac
- parsley root
- stakan flour
- stakan cream
- egg yolks
- funt cabbage
- grains pepper
Instructions
- Cook and strain a white bouillon with baked onion.
- Fry carrot, celeriac and parsley; thicken the broth with browned flour and strain.
- Temper a cream-and-yolk liaison into warm broth.
- Add cooked cabbage in the tureen, pour on liaison and broth, and serve.