Here is our 2nd “Royal” Recipe! Have you “royal fans” tried the royal fan recipe? If not, please do! This has been a favorite of friends stopping by.
This is a fun soup to try! The texture is a little different, but it has a good flavor. It is reminiscent of egg drop soup but a little creamier. I had to make a few adaptations. First of all, it said to push boiled chicken through a sieve. It took me a long time to get boiled cranberries through a sieve, so I decided to use my food processor. That may be a reason for a little bit of a grainier texture. However, if you have a food mill, this would be easy peasy!
Another adaptation was that I used an artisan seeded loaf of really stale bread.
So stale that I almost lost a finger cutting it. I whirled it in the food processor, but it was still chunky by the time my kids begged me to stop killing the bread! I am sure you could use whatever you have, but plain breadcrumbs from the grocery store would work great! Skip the paanko this time and use the regular!
Here is a picture of the original:
Royal Soup (or Potage a la Reine)
- 1 cup stale bread crumbs
- 1/2 c. milk
- 3 hard boiled yolks, pushed through a sieve
- 2-3 chicken breasts, cooked and pulsed in a food processor
- 1 1/2 c. milk
- 3 1/2 c. chicken stock or broth
- 2 1/2 T. butter
- 2 1/2 T. flour
- Mix bread crumbs and milk. Let sit 5 minutes.
- Stir in egg yolks and chicken.
- While bread crumbs are soaking, warm milk and broth until barely at a simmer.
- In a large saucepan, melt butter and add flour.
- Whisk for 1 minute. Add warmed milk and broth.
- Stir until slightly thickened.
- Add crumbs, yolks and chicken.
Season to taste and serve!
Here is a picture of the chicken going into the yolks and crumbs: