White Soup
Try this White Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 egg yolk
- 2 chicken thighs
- 3/4 cup white rice
- 2 soup bones with some meat on (veal as first option beef bone as alternative)
- 2.5 l water
- 0.25 kg bacon
- 1 anchovy or anchovy paste
- a few pepper corns
- thyme bay and parsley (additional options: rosemar marjoram)
- 2 small/medium onions roughly chopped
- 2 ribs of celery roughly chopped
- 1/4 lb ground sugared almonds (diy: melt fondant dip almonds in, let sit on baking paper to cool)
- 1 cup thickened cream
- Carbohydrate 23.6454166666667 g
- Cholesterol 133.6 mg
- Fat 37.2384 g
- Fiber 0.78399998664856 g
- Protein 11.1971666666667 g
- Saturated Fat 16.5262616666667 g
- Serving Size 1 1 -8 serve (150g)
- Sodium 378.236666666667 mg
- Sugar 22.8614166800181 g
- Trans Fat 3.06303166666666 g
- Calories 477 calories
In a large saucepan, simmer together the bones, water, chicken, bacon, rice, anchovies, peppercorns, herbs, onions, and celery, for two hours on low.Strain through a sieve into another large clean pot.Let it sit overnight in the fridge.The next morning, skim the top of the broth of any scummy bits.Pop in the ground sugared almonds and bring to a boil.Strain through a sieve so it catches the almond pieces.Mix together the egg yolk and cream, stir into the soup, and serve.
