White Soup and Jane

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I was flipping through the Wall Street Journal on Friday when something caught my attention. It was an article on Jane Austen. I was immediately intrigued.

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You see I discovered Jane through movies a long time ago. And I have been infatuated ever since. I remember my first time hearing about Pride and Prejudice. I was watching this little old movie called…You’ve Got Mail. Anyone remember that? And in the movie there was a conversation about this book. I was not too familiar with it at all. Then in 2005 there came the movie of all movies. Pride and Prejudice. Before this one, I could never pinpoint a movie that I could claim was my all time favorite. Now I can and I do. You think with as many times as I have seen this movie I would actually own a copy but sad to say I really don’t. I did one time tape it off the T.V. but then we got a new DVD player and it no longer has a DVD/VCR combination. So I sadly look at my tape and think of the day that I will actually go out and buy the movie!

So what does this have to do with soup you say? Well there is a line in the book that mentions white soup. So I looked it up online to see what I could find. There were lots of websites dedicated to this soup, so I grabbed one and jumped in. This soup is creamy and thick (well at least the way I made it.) It was easy enough because I made it easy. The directions called for hours and hours of work which I was not willing to do for creamy white soup.

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But to honor the day I made it anyways and also spent the weekend reading the book. Gotta love the ibook on my ipad! Here’s to you Jane and Happy 200th Pride and Prejudice!

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WHITE SOUP

recipe adapted from here

YIELDS: 2 servings

PREP TIME: 1 hour 20 minutes

COOK TIME: 20 minutes

TOTAL TIME: 1 hour 40 minutes

Ingredients:

2 slices of white bread

2 tablespoons slivered almonds

3/4 cup beef stock + 1/2 cup

2 tablespoons flour

1 egg yolk

1/2 cup half and half

dash of salt and pepper

parsley and slivered almonds for garnishing

Directions:

1. Puree bread, 2 tablespoons almonds, 3/4 cup beef stock and flour.

2. In separate bowl whisk egg yolk and half/half together.

3. Pour egg mixture in pot. Push puree through a strainer with small holes, so you do not get any almonds bits into the soup.

4. Add salt and pepper and 1/2 cup stock. Mix and let it sit over low heat for 10 minutes, stirring occasionally.

5. Turn off and let it rest for 1 hour.

6. Turn back on and let it boil for 10 minutes stirring continuously.

7. Cool down, place in bowl, garnish with parsley and almonds and ENJOY!

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