William Varral's Soup for Supper |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From 18th century England. This may seem to be but a simple thing to place among these high matters; but I never see it come from table without a terrible wound in it. If it has but the approbation of a few it will pay very well for the room it takes up here. Serve very cold. Ingredients:
3 3/4 cups whole milk |
7/8 cup heavy cream |
1 lemon, juice and rind of |
15 coriander seeds |
3 bay leaves |
1/2 stick cinnamon |
1 teaspoon sugar |
4 ounces ground almonds |
3 egg yolks |
1 large orange, juice of |
salt and pepper |
Directions:
1. Place milk, cream, lemon rind, coriander, bay leaves, cinnamon and sugar in a pot and bring to a boil. Simmer a few minutes and allow to cool.
2. Add the almonds and again bring to boil. Simmer a few minutes then rub mixture through a sieve.
3. Combine egg yolks, orange juice and lemon juice. Whisk into soup.
4. Heat again but do not boil.
5. Allow to cool, then chill thoroughly before serving.
6. Times listed are very approximate.
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