Savoy Alp Soup
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Categories: Appetizers - Soup - Double Boiled - Boiled
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken | 1 Hen | |
| Onion | 1 | |
| Thyme | ||
| Bay Leaf | ||
| Parsley | ||
| Pepper | Whole | |
| Water | 2 quarts | For chicken |
| Butter | 1/2 cup | |
| Flour | 1/2 cup | |
| Salt | to taste | |
| Pepper | to taste | |
| Heavy Cream | 3/4 cup | |
| Carrots | 1 | |
| Leeks | 1 | |
| Mushrooms | 5 |
Method
- Cut up onion as preferred
- Combine 2 qts water, hen, and onion to pot
- Add thyme, bay leaf, parsley and whole pepper to taste
- Simmer for 90 minutes, it should make 1 1/2 quarts of broth
- Strain broth, preserving both liquid and solids
- Reserve 1/2 cup of broth for later use, returning remainder to pot
- In a separate pan mix butter and flour
- Cook butter and flour 4 minutes to make a roux
- Add roux to pot
- Bring to a boil and simmer for 10 minutes
- Add salt and pepper to taste
- Add heavy cream and bring just to a boil
- Cook mushrooms in reserved 1/2 cup of broth for 10 minutes
- In the meantime cut chicken meat into bite size pieces and add to soup
- Cut up carrot and add to soup
- Cut up leek and add only the white part to soup
- When mushrooms are cooked, add reserved broth and mushrooms to soup
Notes
- Keep covered in double boiler for serving
Modern Notes
- The instructions around the broth are rather unclear in the original recipe. “In 2 qts water cook [ingredients]” and then on a new line “Simmer 90 minutes - 1 1/2 quarts broth”. Given this appears to be a fairly elevated recipe, I assume everything is from scratch and that the broth references are to the broth made by cooking the ingredients rather than pre-made broth. – David S