Carrot souffle #2

Yield: 4 Servings

Measure Ingredient
415 grams (15 ounces) carrot
8 Eggs
1 litre (4 cups) chicken soup
30 grams (1 ounce) cream
30 grams (1 ounce) butter
2 Lemons
Salt and pepper to taste

Date: Mon, 26 Feb 96 7:03:38 EST submitted by: g.thomen@...

I Have not try this but I think is a nice variation...

Peel the carrots, wash them, and roughfly cut them and cook them in the chicken soup for 45 minutes. Drain them and reserve 3 Tablespoons of the cooking liquid. Mash the carrots, Seasoning well.

Separate the yolks from the whites. Put the yolks in a bowl with the 3 Tbls. of soup. Beat well and add to the carrot puree. Beat the whites to soft peaks and add them to the carrot cream.

Butter 4 ramekins and fill them with the mixture. Put in a pre-heat oven on medium heat for eight minutes. Cut the lemons and serve them with the souffle.

Eduardo Mueses, From: Santo Domingo, Dominican Republic DAVE <DAVIDG@...>

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