CookEat Recipe
Purée Soubise
Double-strained onion Soubise soup made with finished white broth and milk.
Method
Steps
Step 1
For the broth, place the veal bones in a large stockpot.
Step 2
Add five gallons cold water, bring to boil and carefully skim scum.
Step 3
Add four whole peeled carrots, two whole peeled turnips, two whole peeled onions, one parsley root, three leeks and two celery stalks to the broth.
Step 4
Cover and simmer gently about four hours.
Step 5
Strain through clean cloth and reserve one and a half quarts broth for the soup.
Step 6
Cool unused stock promptly in shallow containers, then refrigerate or freeze.
Step 7
Peel and finely slice six onions. Cook them in one and a half ounces butter for fifteen minutes, stirring.
Step 8
Add two and a half ounces flour; stir over heat two minutes.
Step 9
Add one and a half quarts finished white broth and one and a half pints milk, parsley and celery branches, salt, cayenne and nutmeg; mix to boil and simmer forty minutes.
Step 10
Strain through sieve into basin then through cheesecloth into soup tureen; add separate half-ounce butter and stir.
Cooked it? Rate it.
Cooked 0 times