Lady Curzon Soup Food

CONSOMME LADY CURZON

Consomme Lady Curzon image

Turtle soup topped with a thick cream sauce

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 cups canned Turtle Soup
Juice from 1/4 lemon
Freshly ground salt and white pepper
2 egg yolks
3 ounces butter, cut into 3 pieces
1/2 teaspoon curry powder
Pinch nutmeg
2 tablespoons cold whipping cream

Steps:

Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once.

LADY CURZON SOUP

Lady Curzon Soup image

Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

Time 20m

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 11

Ingredients

2 lb mussels (preferably cultivated), scrubbed and beards removed
1 1/2 cups water
1 large onion, chopped
1 garlic clove, smashed
2 Turkish bay leaves or 1 California
1 1/2 tablespoons unsalted butter
1/2 teaspoon Madras curry powder
1 tablespoon Sercial Madeira
1/2 cup heavy cream
1 large egg yolk
an instant-read thermometer; 8 to 10 (1-oz) shot glasses or demitasse or espresso cups

Steps:

Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)
Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.

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