Monday, February 2, 2009

Chantilly Broth

It is with a proud sense of accomplishment that I post this recipe. After 4 months of blogging, this recipe is the final in the first installment of recipes. This recipe completes the book given to my mother HiHo as an engagement present from Mima (her mother) and Baba (her grandmother). From here, I will be moving on to my personal recipe box , and then slowly move back in time from HiHo's (1950's through 1990's), after that, Mima's in the early 1900's, and on to Baba's at the turn of the century. I will delve into the recipes from the early 1800's and before.
So without further ado, here is Chantilly Broth.

1.5 cups mushroom stock
1 single stalk celery, cut up
1 clove
3 Tablespoons minute tapioca
3 cans chicken consomme
1 teaspoon salt
2 dashes black pepper
1 teaspoon lemon juice
1/3 cup cream, whipped

  1. Make mushroom stock.
  2. Soak tapioca in cold consomme for 10 minutes.
  3. Add mushroom stock and salt and pepper.
  4. Bring to a boil, stirring constantly.
  5. Reduce heat and cook slowly covered, for ten minutes or until soup is thickened.
  6. Add lemon juice.
  7. Pour into soup bowls or cups, topping each portion with a dab of whipped cream.
Mima said, "A delicious soup that keeps well and can be reheated. Serves 6 to 8 people. I halved it for Daddy and I and had enough for 2 nights. Really wonderful!"

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