|Half and half||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Egg yolks||4 , beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Minced parsley/Chives||1 Teaspoon|
Mix cornstarch with a little of the cream; add to rest of cream.
Add cream to stock; cook, stirring, until smooth and slightly thickened.
Whisk 1/2 cup hot soup into egg yolks.
Return to rest of soup, beating constantly, and add lemon juice.
Adjust seasonings with salt and pepper to taste, strain through fine sieve and chill thoroughly
Serving size: Complete recipe
Calories 1317 Calories from Fat 737
% Daily Value*
Total Fat 83 g128%
Saturated Fat 43.5 g217.4%
Trans Fat 0 g
Cholesterol 948.2 mg316.1%
Sodium 1994.7 mg83.1%
Total Carbohydrates 97 g32.4%
Dietary Fiber 1.8 g7.3%
Sugars 19.2 g
Protein 49 g98%
Vitamin A 61.1% Vitamin C 133.1%
Calcium 64.2% Iron 26.2%
*Based on a 2000 Calorie diet