0/5
(0 Votes)
Ingredients
- 4 cups (1 L) vegetable or chicken stock
- 2 cups (500 ml) heavy cream
- 2 Tbs (30 ml) cornstarch (cornflour) mixed with
- 1/4 cup (60 ml) water
- 6 egg yolks, beaten
- 1/2 cup (125 ml) lemon juice
- Salt and freshly ground pepper to taste
Preparation
Step 1
Bring the stock and cream to a simmer in a pot over moderate
heat. Stir in the cornstarch mixture and cook, stirring frequently,
until slightly thickened. Stir a little of the mixture into the egg
yolks, and then stir the egg yolks into the soup. Stir over low
heat until thickened - do not boil. Chill in the refrigerator and
stir in the lemon juice, salt, and pepper immediately before
serving. Serves 4 to 6.
You'll also love
-
Onion Poppy Seed Rolls 0/5 (0 Votes) -
Texas Sushi (Steak and Bacon) 0/5 (0 Votes)
You'll also love
-
Three Corn Casserole 0/5 (0 Votes) -
APPLE, RAISIN AND MINT SALSA 0/5 (0 Votes)