Thick Fish Soup

Ingredients

• two ounces of butter
• two large tablespoonfuls of chopped onions
• three tablespoonfuls of flour
• two quarts of fish stock
• one bay leaf
• one teaspoonful of peppercorn
• two or three drops of Tabasco

Method

1. 1

   In a stewpan, melt two ounces of butter and add chopped onions, cooking for two or three minutes without coloring.

2. 2

   Remove from heat, add three tablespoonfuls of flour, and mix well.

3. 3

   Gradually add two quarts of fish stock, bringing to a boil while stirring.

4. 4

   Add bay leaf, thyme, parsley, peppercorn, and salt.

5. 5

   Boil for half an hour, skimming at intervals.

6. 6

   Prepare four yolks of eggs and four tablespoonfuls of cream in a saucepan.

7. 7

   Pour some boiling mixture over them, stirring quickly, then return to the stewpan, whisking constantly.

8. 8

   Strain into a soup-tureen, adding one glass of Madeira or sherry, and serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 6. The excerpt below is the record exactly as published.

Thick Fish Soup. For Thick Fish Soup, composed of any fish. Place two ounces of butter in a stewpan to hold four quarts of stock, add two large tablespoonfuls of chopped onions, stand on fire for two or three minutes but do not allow to color. Take off stewpan from fire, add three tablespoonfuls of flour well mixed. Add two quarts of fish stock and bring to boil, continually stirring. Add one bay leaf, little thyme and parsley tied together. One teaspoonful of peppercorn, little salt, two or three drops of Tabasco

Cook this with the app: pantry check, scaling, and the assistant.