|Chicken stock||5 Cup (80 tbs), well flavored|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||6 Tablespoon|
|Green peas||3 Tablespoon|
|Carrot||2 Tablespoon, peas scooped from the carrot with a small vegetable ball cutter|
|Turnip||2 Tablespoon, peas scooped from the turnip with a small vegetable ball cutter|
This soup can also be served hot.
Method Melt butter in a large pan, stir in the flour and cook a few seconds.
Pour on the stock, blend and stir until boiling.
Simmer 10 minutes and skim if necessary.
Meanwhile prepare the garn- ish and cook in boiling salted water for 8 minutes or until vegetables are tender.
Combine cream and egg yolks, stir in a little hot soup and stir this mixture into the re- maining soup, off the heat.
Add garnish, sea- son and reheat the soup until it thickens slightly; do not boil.
Cover and chill.
Calories 341 Calories from Fat 213
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 13.3 g66.4%
Trans Fat 0 g
Cholesterol 156.8 mg52.3%
Sodium 551.8 mg23%
Total Carbohydrates 20 g6.8%
Dietary Fiber 1.1 g4.6%
Sugars 6.1 g
Protein 11 g21.8%
Vitamin A 40.7% Vitamin C 12.1%
Calcium 4.6% Iron 7.9%
*Based on a 2000 Calorie diet