Prep
45 minCook
50 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 2 eggs | |
| 1 litre /1 3/4 pints Vegetable Stock | |
| cream of vegetable soup | |
| butter, for greasing salt and pepper |
| 1. | This is a basic recipe for various different royales-soup garnishes - each named according to the type of cream of vegetable soup chosen (pea, asparagus, carrot, etc.). |
| 2. | Beat the eggs with salt and pepper to taste. Add 200 ml/7 fl oz of the stock, a little at a time, followed by the cream of vegetable soup chosen. |
| 3. | Grease a heatproof dish or several small moulds with plenty of butter. |
| 4. | Pour in the mixture, place in a large shallow pan, pour in boiling water to come about halfway up the side and cook over a low heat for 12-15 minutes until the mixture sets, making sure the water barely simmers. |
| 5. | Remove from the heat, leave to cool, then turn out the royale and cut into squares. Heat the remaining stock, then ladle into a soup tureen and garnish with the royales. |
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