Yield: 4 Servings
|415 grams||(15 ounces) carrot|
|1 litre||(4 cups) chicken soup|
|30 grams||(1 ounce) cream|
|30 grams||(1 ounce) butter|
|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@...>
RECIPEINTERNET LIST SERVER
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .