The Unofficial Downton Abbey Cookbook Read Online Free PDF Page B

paprika
    6 green onions, finely chopped
    6 celery stalks, chopped
    4 sprigs parsley
    1 cup dry white wine
    1 1 ⁄ 2 cups fish broth
    2 cups heavy cream
    Kosher salt to taste
    Chopped parsley for garnish
Make sure none of the mussels have opened. Clean mussels with a stiff brush under running water.
In a medium-sized saucepan, melt the butter. Add the paprika, green onions, and celery, and sauté, stirring, until they are soft but not brown. Add the mussels (still in their shells), parsley, wine, and fish stock. Bring mixture to a boil, then cover, reducing heat and simmering until the mussels open, about 8 minutes. Throw out any mussels that remain closed.
Using a slotted wooden spoon, remove mussels from the liquid. Strain liquid through a dampened cloth and measure. If liquid doesn’t reach 4 cups, add additional fish broth. Return liquid to saucepan.
Remove the mussels from the open shells.
Add cream to the soup. Bring to boil over high heat, then reduce heat slightly and boil until soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt if needed. Add the mussels to the soup and cook until just heated through. Garnish with parsley.
Etiquette Lessons
    In European, and especially in British, culture, saying “thank you” is one of the first expressions and lessons that children learn. In fact, in Britain there’s a special word — “ta” — taught to children that works as both “please” and “thank you.” That way, before an infant can properly pronounce “thank you,” it can still express thanks.

 

Saxe-Coburg Soup

    Queen Victoria’s beloved consort, Prince Albert, loved Brussels sprouts. Some say this soup was developed for him, others say it was named for Queen Victoria’s oldest son. Either way, the inhabitants of Downton Abbey could honor the royal family — and impress their own esteemed guests — by offering this soup as an option during the soup course.
YIELDS 4 SERVINGS
    6 tablespoons unsalted butter
    1 1 ⁄ 2 pounds Brussels sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
    1 large yellow onion, chopped
    2 medium potatoes, peeled and diced
    4 tablespoons flour
    1 tablespoon white sugar
    1 1 ⁄ 2 cups heavy cream
    1 1 ⁄ 2 cups whole milk
    4 cups vegetable stock
    1 ⁄ 2 cup sherry
In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion, and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in the flour and sugar, and allow them to soften.
In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock.
Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25–30 minutes or until the vegetables are incredibly tender.
Remove the soup and purée it in small batches with an immersion blender or food processor.
Serve the soup in a classic “no-handled” cream cup with saucer.
Suggested Pairings
    Mini-toasts or Mrs. Patmore’s Rosemary Oat Crackers (see Chapter 1 ) would go well with this soup, either for dunking or just as a simple side.

 

Partan Bree

    Though this is a traditional Scottish recipe, it found its niche in many British households. Whether possessing a modest upbringing like Matthew Crawley or one of opulence like the children of the Dowager Countess, no aristocrat or their guest would sneer at this delicious soup.
YIELDS 4–6 SERVINGS
    2 cups milk
    2 cups heavy cream
    1 cup white rice
    1 ⁄ 2 pound fresh cooked crabmeat
    3 cups low-sodium chicken stock
    Kosher salt and freshly ground black pepper to taste
    Finely chopped chives for seasoning
In a heavy saucepan, bring milk and 1 cup of the heavy cream to a boil. Add rice, and simmer until rice is well done. Remove from heat and add crabmeat.
Using an immersion blender or food processor, purée the soup. Return soup to a large saucepan and slowly stir in the