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Cream-of-Chicken Soup

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Ingredients
  Egg yolks 3
  Chicken consomm 12 1⁄2 Ounce (Undiluted)
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry sherry 3 Tablespoon
  Chopped watercress 1 Tablespoon
Directions

In top of double boiler, combine egg yolks and chicken consomme; mix well.
Cook, over hot water and stirring constantly, until mixture thickens and forms coating on metal spoon—about 10 minutes.
Remove from heat.
Stir in cream, salt, and pepper.
Cook, over hot water and stirring occasionally, about 5 minutes, or until very hot.
Stir in sherry.
Serve at once.
Garnish each serving with a little watercress.
Makes 3 cups—4 servings.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 1084

% Daily Value*

Total Fat 123 g189.2%

Saturated Fat 73.4 g367%

Trans Fat 0 g

Cholesterol 966.3 mg322.1%

Sodium 3704.2 mg154.3%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.12 g0.46%

Sugars 4 g

Protein 15 g30.7%

Vitamin A 135.8% Vitamin C 17.1%

Calcium 30.6% Iron 10.9%

*Based on a 2000 Calorie diet

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Cream-of-Chicken Soup Recipe