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Cream-of-Chicken Soup

deasia's picture
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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