Clam Soup With Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the 1896 Boston-Cooking School Cook Book . This truly delicious and different soup is a hearty comfort food. Yet it is light enough to serve as appetizer and heart y enough for a brunch in a bread bowl with a side salad. Ingredients:
1 quart clams. |
3 cups milk. |
1 cup cream |
1 slice onion. |
1/3 cup butter. |
1/3 cup flour. |
1 1/2 teaspoons salt. |
1/8 teaspoon pepper. |
few gratings nutmeg. |
whites 2 eggs. |
Directions:
1. Clean and pick over clams, using three-fourths cup cold water; reserve liquor.
2. Put aside soft part of clams;
3. finely chop hard part,
4. add to liquor,
5. bring gradually to boiling point,
6. strain, then thicken with butter and flour cooked together.
7. Scald milk with onion,
8. remove onion,
9. add milk cream and soft part of clams to stock; cook two minutes.
10. Add seasonings, and pour over whites of eggs beaten stiff.
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