what can i use instead of cream of chicken, celery etc.crea soup?
asked 01 Nov '11, 13:16
Depends what the recipe calls for. Cream of tarter and milk, 1/2 and 1/2 or light cream will give you the cream effect. You will have to salt and flavor more since the cream soup already has salt and seasonings.
answered 10 Jan '12, 02:05
You want a thick creamy soup in the classical French style, you add it, a little at a time with a lot of stirring to a raw egg yolk at a temperature around 60 degC.
Then you heat it as fast as possible to just over 75 degC before you serve it, because that is what the regs say you need to do.
Your average French housewife just serves it at 60 to 65degC - she doesn't have a thermometer.
It's a classical French cookery method, but difficult to reconcile with modern food regulations.
answered 09 Feb '12, 17:42