Cream of pimiento soup

Yield: 8 Servings

Measure Ingredient
1 quart Chicken broth
½ cup Rice
1 large Bay leaf
3 \N Sprigs parsley
2 \N Whole cloves
4 \N Pimientos; canned
\N \N Salt and pepper
\N \N Nutmeg
\N \N Cayenne
¾ cup Heavy cream
2 \N 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

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