Tobognia Soup

Ingredients

• 100gr butter.
• 100gr flour.
• 2 Pts chicken stock.
• 100gr cooked lamb cut in to small dice.
• 100gr blanched almonds.
• 100gr onions chopped.
• 6 cloves of garlic chopped.
• 2 egg yolks.
• 4 Tbs mint sauce.
• ¼ Pt white wine.
• 3 potatoes grated.
• Salt & pepper.
• ¼ Pt cream

Method

· Melt the butter in a pan & make a roux & cook out for one minute.

· Then add the chicken stock & mix until smooth.

· Then add the grated potato, onion, garlic, white wine, & blanched almonds & bring to the boil.

· Simmer the soup for around 45 minutes then put all the soup through a blender & push the soup through a fine sieve discarding any remnants that is left in the sieve.

· Now mix a little of the hot soup with the two egg yolks to make a liaison & add to the soup.

· Then add the cooked lamb along with any of the cooking juices, mint sauce & cream & mix well.

· Now cook the soup in an open bain mari so that the soup does not boil or it will curdle.

· When the soup has reached a hot enough temperature it is ready to serve.

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