Vegetable Soup with Curried Egg Glaze

1 servings

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Vegetable Soup with Curried Egg Glaze Ingredients

1 fl Walnut oil	Salt and pepper to taste
100 g Cabbage	Bouquet garni
50 g Leeks	2 pt Chicken stock
50 g Spring onions	2 Egg yolks
125 g Celery	100 g Cream
100 g Carrots	1 ts Curry powder

Instructions for Vegetable Soup with Curried Egg Glaze

Heat oil in a pan - when sizzling work in the finely chopped selection of vegetables. Add the stock then place in the bouquet garni (a selection of fresh herbs and celery tied together). Cover the saucepan and simmer for 30 minutes approximately until vegetables are tender. Use an electric blender to process the vegetable soup and season to taste. Whisk the curried egg yolks cream and curry powder together and use to glaze soup when ready to serve. Place soup in a bowl, spoon a little of the glaze onto the soup and place under a hot grill for a few seconds until the glaze browns. Remove and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized