SC - Pennsic Potluck

[LHG, JRG]

>From Pikestaff A&S '95...

Mustard Soup

A) Feast Size:

Ingredients:
- ------------
2 lbs. butter (unsalted if possible)
2 lbs. flour
20-50 oz cans of chicken broth
4 dozen eggs
120 oz of Gulden's spicy brown mustard
2 gallons milk
8 pints whipping cream
3 lbs. frozen peas

Heat the chicken broth and milk together until it is hot but not
boiling (takes about 1 hour on fairly high heat)
Make a roux by melting the butter in the bottom of a large pot,
gradually adding the flour while stirring constantly until you have a thick
paste.
Add the chicken broth/milk mix to the roux, stirring CONSTANTLY so
it does not lump.
Beat the eggs in a separate bowl. Add the mustard and mix well. Add
the cream to that mixture and mix well.
Mix a little of the hot broth into the egg/mustard/cream mix to warm
it so the eggs don't curdle. Then add the entire mixture to the large pot
of broth.

NOTE: The soup is usually made in 2 large pots, so adjust this procedure
accordingly.

Rinse the peas in colander with enough water to melt any ice, but
not cook them. Serve the peas in separate bowls as a garnish for the soup.

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B) "Intimate" size (i.e. serves 1-6)

Ingredients:
- -----------
2 TBS butter
2 TBS Flour
2.5 cups chicken stock
2 eggs
0.5 tsp. salt
dash of pepper
1 tsp. of onion juice
3 TBS Dijon Mustard (or a spicy brown)
1.25 cups milk
0.5 cup heavy cream
10 oz package of frozen peas

Except for the addition of the salt, pepper, and onion to the
egg/mustard/cream mix, this is made just like the feast version.

I am still looking for my newsletter that has the recipe for the raspberry
goop. I think Beileigh has it, she is the one who is our chronicler....

margali
[ I have to admit, I hate the stuff-I can't abide the taste of raspberries,
and I go to simple fare all the time despite being lactose intolerant...]




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