500 g (18 oz) frozen chicken giblets
1.5 litres (3 pt) 6 cups water
1 tsp salt
Mixed root vegetables
2 small onions
1/2 stick (2 oz) 50 g butter
2 tbsp plain flour (All purpose)
1 cooking apple
2 bananas
4 tbsp double (thick) cream
2 tsp lemon juice
Pinch white pepper
1 tbsp flaked almonds
1.5 litres (3 pt) 6 cups water
1 tsp salt
Mixed root vegetables
2 small onions
1/2 stick (2 oz) 50 g butter
2 tbsp plain flour (All purpose)
1 cooking apple
2 bananas
4 tbsp double (thick) cream
2 tsp lemon juice
Pinch white pepper
1 tbsp flaked almonds
accompaniments
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method
1. Unwrap giblets and allow to thaw, then wash them and bring to the boil in the water. Skim off scum as it forms.
2. Add the salt and vegetables and simmer for 1 hour.
3. Strain the stock and take any meat off the bone.
4. Peel and chop onions, then fry in butter until transparent. Sprinkle with flour, continue to fry a little longer, then stir in stock gradually. Add meat. Simmer gently for 10 minutes longer.
5. Peel and finely grate the apple. Peel the bananas, mash one of them and mix into the soup together with the cream and grated apple.
6. Season to taste with lemon juice, and pepper, serve garnished with sliced banana and toasted almond flakes.
2. Add the salt and vegetables and simmer for 1 hour.
3. Strain the stock and take any meat off the bone.
4. Peel and chop onions, then fry in butter until transparent. Sprinkle with flour, continue to fry a little longer, then stir in stock gradually. Add meat. Simmer gently for 10 minutes longer.
5. Peel and finely grate the apple. Peel the bananas, mash one of them and mix into the soup together with the cream and grated apple.
6. Season to taste with lemon juice, and pepper, serve garnished with sliced banana and toasted almond flakes.
serving amount
serves 4
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