There is a legend of how Mary invented a process of cooking in which one
vessel containing food was placed in another vessel containing water which
was then heated. The vessel containing the heated water was called a
bainmarie (literally, a "Mary bath") and has been used as a cooking
process for at least two thousand years. The recipe for Potage à la vierge
(Virgin Mary's soup) was so named because of its whiteness, representing
purity, and its method of preparation in a double boiler is one form of
cooking in a bainmarie (also called a
bain-marie).
|
|
|
Potage à la vierge
(Virgin
Mary's Soup)
|
|
Special Equipment |
Double boiler |
|
Ingredients
|
6 eggs
6 cups chicken stock
1/2 cup dried fresh white bread crumbs
2 poached chicken breasts, skinned, and boned
16 blanched almonds pealed
|
3/4
cup whipping cream
salt and freshly ground white pepper to taste
6 slices of stale white bread (without crusts) cut into
2-inch squares |
|
- Boil eggs for 9 minutes. Place under
running cold water to cool. Removes hells and whites, retaining only
the yolks.
- Place bread crumbs and 1&1/2 cups
bouillon in a saucepan and bring to a boil.
- In a food processor, puree chicken
breasts, almonds, egg-yolks, and stock containing bread crumbs. Add
1/2 cup cream, salt and pepper. Place puree in the top of a heated
double boiler to keep warn. Do not let boiling water touch bottom of
upper part of boiler
- Heat remaining stock over low heat for
15 minutes. After first 5 minutes, add bread squares to stock.
- While stock is heating, whip 1/4 cup
whipping cream for garnish.
- Remove stock/bread mixture from heat.
Whisk in puree. Garnish with whipped cream and serve immediately.
Serves 6 |
|
|
|