cream of pimiento soup
| Measure | Ingredient |
|---|---|
| 1 quart | Chicken broth |
| ½ cup | Rice |
| 1 large | Bay leaf |
| 3 | Sprigs parsley |
| 2 | Whole cloves |
| 4 | Pimientos; canned |
| Salt and pepper | |
| Nutmeg | |
| Cayenne | |
| ¾ cup | Heavy cream |
| 2 | Egg yolks |
Bring Chicken Broth to a boil and while boiling drop in the rice, rainlike, and add bay leaf, parsley and cloves. Cook unitl rice is tender, and stir in 4 canned red pimientos, drained and chopped. Rub the contents of the kettle trhough a sieve and after discarding the bay leaf, parsley and cloves, move into a clean kettle. Seaston to taste with slt, pepper, nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream, which has been scalded and mmixed with egg yolks.
Per serving: 222 Calories; 12g Fat (47% calories from fat); 8g Protein; 24g Carbohydrate; 85mg Cholesterol; 899mg Sodium Recipe by: : The Soup Book byLouis P. DeGuoy Posted to MC-Recipe Digest V1 #1007 by Ruth59<Ruth59@...> on Jan 12, 1998
Similar recipes
- Anchovy-pimiento spread
- Angel hair pasta with pimiento
- Cashew - pimiento cheese sauce
- Cashew-pimiento cheese sauce
- Cheese pimiento biscuits
- Creamy pimiento chicken
- Garlic pimiento cheese spread
- Homemade pimiento cheese
- Moredaddy's pimiento cheese
- Peg's pimiento pigs
- Pimiento cheese
- Pimiento cheese bread
- Pimiento cheese dip
- Pimiento cheese sandwiches
- Pimiento cheese spread
- Pimiento chicken
- Pimiento spread for sandwich filling
- Pimiento sweet pickles
- Sweet pimiento sauce
- Turkey dressing casserole w/pimiento sauce
Random recipe of the day
Follow us
