Onion Puree Soup with Sago
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt veal bones
- funt onions
- lozhka butter
- lozhka flour
- egg yolks
- stakan thick cream
- nutmeg
- stakan sago
Instructions
- Boil and strain a veal-bone bouillon.
- Sweat the onions with butter and flour, boil soft in bouillon, and rub through a sieve.
- Thin, add a yolk-cream liaison, and heat very hot.
- Add boiled sago to the tureen and pour over the bouillon.