Home › The World's Kitchen › Creme Soubise

Creme Soubise

Finely slice four medium onions, place in a saucepan with two and a half pints milk and one and a half pints white broth. Season with two teaspoons salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; boil rather slowly for thirty-five minutes. Heat in another saucepan one and a half tablespoons melted butter, mix in four tablespoons flour; stir well while heating for a minute. Pour in the milk and briskly mix with the whisk for three minutes, let boil for five minutes, add a half gill cream and half ounce butter. Dilute one egg yolk with a tablespoon milk and add to soup. Stir while heating without boiling for two minutes. Strain soup through a strainer into a soup tureen and serve with a plate of bread croutons separately.