CookEat Recipe
Vatican Cream Soup
A creamy sheepshead broth with curry, thickened with white rice flour.
Method
Steps
Step 1
Use one fresh whole four-pound marine sheepshead (Archosargus probatocephalus), weighed with its head and fins before cleaning and partitioning. Clean the fish, remove the head, split the fish and remove the fins. Lift off both fillets and reserve them at 4°C or below for another dish. Use the head, fins and all the remaining fish trimmings for this soup; keep the fillets out of the soup.
Step 2
Put the head, fins and trimmings in a soup pot with the two quarts of cold water. Finely slice the carrot, onion, parsley and celery and add them with the cloves, allspice, peppercorns, thyme, bay and salt. Bring slowly to a boil and simmer gently for about 30 minutes, until the flesh on the fish pieces reaches 70°C.
Step 3
Strain the broth through a clean fine cloth into a second pan, retaining the liquid and discarding the bones, spices and vegetable solids. Bring the strained broth back to a boil.
Step 4
Mix one tablespoon of fine white nonglutinous rice flour and one level tablespoon of mild curry powder smoothly with half a gill of cold pasteurized milk. Gradually stir this mixture into the boiling broth. Simmer gently, stirring, for about two minutes and continue as needed until the flour is fully cooked and the soup is smooth.
Step 5
Add two gills of plain unwhipped thick pasteurized dairy cream and two ounces of butter. Stir gently until the butter melts and the soup is hot. Pour into a warmed soup tureen and serve the oyster crackers separately.
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