Recipes > Soup > Imperial Soup

Imperial Soup


  • 4 cups White Stock III
  • 2 cups stale bread crumbs
  • 2 stalks celery, broken in pieces
  • 2 slices carrot, cut in cubes
  • 1 small onion
  • 3 tablespoons butter
  • sprig of parsley
  • 2 cloves
  • 1/2 teaspoon peppercorns
  • bit of bay leaf
  • blade of mace
  • 1 teaspoon salt
  • 1/2 breast boiled chicken
  • 1/3 cup blanched almonds
  • 1 cup cream
  • 1/2 cup milk
  • 2 tablespoons flour


Cook celery, carrot, and onion in one tablespoon butter, five minutes; tie in cheese cloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus