Imperial Soup
A dish built around white stock iii and stale bread crumbs.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 950 ml White Stock III
- 470 ml stale bread crumbs
- 2 stalks celery, broken in pieces
- 2 slices carrot, cut in cubes
- 1 small onion
- 44 ml butter
- Sprig of parsley
- 2 cloves
- 2 ml peppercorns
- Bit of bay leaf
- Blade of mace
- 5 ml salt
- ½ breast boiled chicken
- 80 ml blanched almonds
- 240 ml cream
- 120 ml milk
- 30 ml flour
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cook the celery, carrot, and onion in 1 tablespoon of the butter for 5 minutes.
- Tie the cooked vegetables in cheesecloth with the parsley, cloves, peppercorns, bay leaf, and mace.
- Add the cheesecloth bundle to the stock along with the salt and bread crumbs.
- Simmer for 1 hour.
- Remove the cheesecloth bundle and rub the soup through a sieve.
- Chop the chicken meat and rub it through a sieve.
- Pound the almonds to a paste, add them to the chicken, then stir in the cream.
- Combine the chicken mixture with the strained soup and add the milk.
- Cook the remaining 2 tablespoons butter and the flour together, then stir into the soup to bind it.
- Reheat the soup.
Nutrition (estimated, per serving)
| Calories | 432 |
|---|---|
| Protein | 26.7 g |
| Fat | 20.5 g |
| Carbs | 34.9 g |
| Fiber | 4.1 g |
| Sodium | 888 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States