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White soup

Name: White soup
Prep time: 45 h
Cook time: 2 h 30 min
Total time: 47 h 30 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 900g veal or beef bones (from butcher’s shops), chopped; 1 small free-range chicken; 400g piece British free-range unsmoked bacon, cut into chunks; 6 black peppercorns; Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram); Pared zest ½ lemon; 1 large onion, chopped; 2 celery sticks, chopped; 3 mace blades; To thicken:; 125g blanched almonds; 600ml double cream; 1 thick stale bread slice, whizzed into breadcrumbs; Lemon zest strip; 1 mace blade, crushed to a powder

Published: 28 Feb 14
Updated: 18 Mar 24

This chicken soup recipe – as featured in Pride and Prejudice – is rich in flavour but beautiful in its understatement.

Easy
March 2014

Test kitchen approved

Serves 8-10
Hands-on time 45 min, simmering time 2½ hours, plus chilling and soaking

This chicken soup recipe – as featured in Pride and Prejudice – is rich in flavour but beautiful in its understatement.

Nutrition: per serving

Calories: 643kcals
Fat: 48.5g (23.8g saturated)
Protein: 32.1g
Carbohydrates: 20g carbs (1.6g sugars)
Fibre: 0.2g
Salt: 1.8g

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Ingredients

900g veal or beef bones (from butcher’s shops), chopped
1 small free-range chicken
400g piece British free-range unsmoked bacon, cut into chunks
6 black peppercorns
Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram)
Pared zest ½ lemon
1 large onion, chopped
2 celery sticks, chopped
3 mace blades

To thicken:

125g blanched almonds
600ml double cream
1 thick stale bread slice, whizzed into breadcrumbs
Lemon zest strip
1 mace blade, crushed to a powder

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Method

Put the bones, whole chicken and bacon chunks into a large pan, then add the peppercorns, herbs, lemon zest, onion, celery and mace. Cover with water, then bring to a boil, skimming off any scum. reduce the heat, then simmer very gently for 2½ hours.
Remove the chicken and set aside, then strain the stock through a fine sieve (discard flavourings) and cool (overnight if possible).
When cool, skim off the fat, then return about 700ml stock to a clean pan and heat gently.

Pound the almonds in a pestle and mortar with 2 tbsp cold water to make a coarse paste (or pulse in a small food processor). Put the cream in a pan and add the almonds, bread, lemon zest and powdered mace. Bring to the boil, simmer for 1-2 minutes, then add to the pan of stock. Simmer for 2 minutes, then strain again, pressing with the back of a spoon. Shred the meat from the reserved chicken, then add to the soup to warm through. Serve simply, with a little bread if you like.

Recipe from March 2014 Issue

Nutrition

Nutrition: per serving

Calories: 643kcals
Fat: 48.5g (23.8g saturated)
Protein: 32.1g
Carbohydrates: 20g carbs (1.6g sugars)
Fibre: 0.2g
Salt: 1.8g

delicious. tips

You’ll have twice as much stock as you need – and it’s really good stuff, so strain the leftovers and freeze in sealed containers for up to 3 months. Heat from frozen for soups, stews and more white soup.
Make the soup, then keep in the fridge for up to 3 days. Reheat thoroughly to serve.Or freeze the finished soup for up to 3 months. Defrost thoroughly and reheat to serve.