A creamy soup with an attractive vegetable garnish, Hollandaise Soup makes an ideal appetizer to precede a summer meal.
V2 pints home-made chicken stock
4 oz. French beans, trimmed and cut into
6 oz. fresh peas, weighed after shelling
½ cucumber, peeled, seeded and cut into small dice
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
2- teaspoon chopped fresh chervil
3 egg yolks
5 fl. oz. single cream
1 tablespoon chopped fresh chives
In a medium-sized saucepan, bring the stock to the boil over high heat. Add the French beans, peas, cucumber, salt, pepper, parsley and chervil. Reduce the heat to moderate and simmer for 5 to 15 minutes or until the French beans and peas are tender. Remove the pan from the heat.
In a small bowl, mix together the egg yolks and cream. Stir in 5 tablespoons of the hot stock mixture. Pour the egg mix- ture into the remaining stock mixture in the saucepan. Return the pan to low heat and, stirring constantly, heat the soup until it thickens slightly. Do not allow it to boil.
Remove the pan from the heat and pour the soup into a warmed tureen. Sprinkle on the chopped chives and serve immediately.