3 Tbsp (40 g) 1 1/2 oz butter
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
1 1/4 cup (1/2 pint) 300 ml stock
1 onion, finely chopped
1 small leek, finely chopped
1 celery stalk, finely chopped
pinch of ground mace
salt
pepper
2 eggs, separated
2 oz (50 g) cheese, grated
chopped parsley to garnish
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
1 1/4 cup (1/2 pint) 300 ml stock
1 onion, finely chopped
1 small leek, finely chopped
1 celery stalk, finely chopped
pinch of ground mace
salt
pepper
2 eggs, separated
2 oz (50 g) cheese, grated
chopped parsley to garnish
method
1. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the milk and stock.
2. Bring to the boil, stirring. Add the vegetables, mace, salt and pepper and stir well.
3. Cover and simmer gently for 30 minutes.
4. Beat the egg yolks slightly and mix in a little of the hot soup.
5. Stir this into the rest of the soup with the cheese and heat gently, stirring, until the cheese has melted.
6. Whisk the egg whites until stiff. Fold half into the soup and divide the remainder between soup bowls or a tureen.
7. Pour over the soup and sprinkle with parsley.
2. Bring to the boil, stirring. Add the vegetables, mace, salt and pepper and stir well.
3. Cover and simmer gently for 30 minutes.
4. Beat the egg yolks slightly and mix in a little of the hot soup.
5. Stir this into the rest of the soup with the cheese and heat gently, stirring, until the cheese has melted.
6. Whisk the egg whites until stiff. Fold half into the soup and divide the remainder between soup bowls or a tureen.
7. Pour over the soup and sprinkle with parsley.
serving amount
serves 4
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