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Langoustine Soup

Fondue.Chef's picture
Ingredients
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Condensed consomme 10 3⁄4 Ounce (1 Can)
  Grated onion 1 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Canned lobster/2/3 cup fresh lobster meat 6 Ounce, drained, flaked (1 Can)
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

Combine onion, nutmeg and cream with the condensed soups in blazer pan over moderate heat.
Stir until mixture is heated.
Place over boiling water in pan and stir in langoustine and sherry.
Heat, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

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