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Lady Curzon Soup - with Mussels

Added on Tue Jul 10 2007

Views 547

The Story Behind The Recipe

The story behind this soup delicacy is that in 1905, British statesman George Nathaniel Curzon, then Viceroy of India & also of Kedleston Hall in Derbyshire, ordered a great dinner to be prepared in honour of a guest who happened not to be able to dr Read More

" A soup which was originally made with turtle meat. I've included some history behind the origins of this dish. "

This recipe belongs to 'Derbyshire'

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The Basics

• Dish: Soups
• cuisine: English
• Serves: 8-10
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 15 mins

Ingredients

• 1 large Egg yolk
• 1 tablespoon Sercial Madeira
• ½ teaspoon Madras Curry powder
• 2 Turkish Bay Leaves
• 1 large Onion chopped
• 1 Garlic clove smashed
• 1½ tablespoons Butter unsalted
• 1½ Cups Water
• 2lb Mussels (cultivated)
• ½ cup Heavy Cream

Method

Special equipment needed:

An instant-read thermometer;
8 to 10 (1-oz) shot glasses or demitasse or espresso cups

Broth Ingredients = Mussels, Water, Onion, Garlic Clove, Turkish Bay Leaves

Make broth:
Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)

Soup Ingredients = butter, Madras Curry Powder, Sercial Maderia, Heavy Cream, Egg Yolk.

Make soup:
Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.

Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Carefully reheat (do not let simmer) before serving.