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Chicken Soup with Mousseline Sauce
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4
Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup
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Ingredients
Method
1. Boil the winter vegetables until tender (15-20 mins)2. Beat together the egg yolk and cream. Add the lemon juice and a little salt. Set aside.
3. Bring the stock to simmering point. Add the winter vegetables and warm through gently.
4. Serve in warmed bowls with a spoonfool of the creamy mixture on top.
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