Rice Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of rice cooked in meat stock that's part pureed and thickened with an egg yolk and cream liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Soup II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
151. INGREDIENTS.—6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of cream, rather more than 2 quarts of stock No. 105.
Mode.—Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.
Combine the rice and stock in a large pan. Bring to a boil then cook for about 25 minutes, or until tender. Drain the mixture (return the liquid to the pan) then take half the rice and either purée or rub through a fine-meshed sieve.
Return the whole rice and the rice puree to the stock in the pan, bring to a simmer and cook gently for 5 minutes. In the meantime, bring the cream to a boil in a separate pan. Take off the heat and set aside. Beat the egg yolks in a pan, whisk in the hot cream to temper then strain through a fine-meshed sieve. Take the soup off the heat, whisk in the egg and cream mix then return to the hob. Heat gradually, stirring constantly, until heated through (but do not allow to boil, or it will curdle).
