Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 415 grams | (15 ounces) carrot |
| 8 \N | Eggs |
| 1 litre | (4 cups) chicken soup |
| 30 grams | (1 ounce) cream |
| 30 grams | (1 ounce) butter |
| 2 \N | Lemons |
| \N \N | 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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