This particular version of Queen’s Soup originates from Argentina, although soups bearing the same name and having similar ingredients are found throughout the world. is a rich and simple-to-make soup. Add some croutons for an extra-special finish.
1 oz. butter
2 tablespoons flour
2 pints chicken stock
1 carrot, scraped and chopped
1 celery stalk, trimmed and chopped
1 teaspoon salt
1 teaspoon black pepper ‘, teaspoon grated nutmeg
4 egg yolks
8 fl. oz. double cream
In a large, heavy saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat and stir in the flour to make a smooth paste. Gradually stir in the stock, being careful to avoid lumps. Stir in the carrot, celery, salt, pepper and nutmeg.
Return the pan to the heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the soup for 30 to 35 minutes or until the vegetables are very tender.
In a small mixing bowl, beat the egg yolks and the cream together with a fork until they are thoroughly combined.
Stir the cream and egg yolk mixture into the soup and cook, stirring constantly, for 4 to 5 minutes or until the soup is thick and smooth. Do not let the soup boil or it will curdle.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or individual soup bowls and serve.