Lorraine Soup

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35 minutes Prep: 15 minutes Cook: 20 minutes

131 calories per serving view nutrition facts

Ingredients

1	slices	bread, white
1/4	pint	milk
2	each	chicken breast	cooked, skinned, minced
4	each	almonds	ground
2	each	egg yolks
2	pints	chicken broth
1/4	teaspoon	nutmeg	grated
2	teaspoons	lemon juice
2	each	egg yolks
1/4	pint	double cream
2	tablespoons	chicken	cooked, diced

Directions

Remove crusts from bread and place in small saucepan.

Cover with the milk and bring to boil.

Set aside and allow to cool a bit.

Pound minced chicken, almonds and hard-boiled yolks in mortor until smooth, then place in a large bowl.

Gradually beat in the bread and milk.

Stir in the stock, then pass through a seive into a suacepan.

Bring to the boil, season with salt and pepper, add nutmeg and lemon juice.

Simmer for 10 mins, then remove from the heat.

Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup.

Stir the mixture into the soup and heat gently for 2 or 3 mins.

DO NOT ALLOW TO BOIL. When it thickens, serve with the diced chicken as a garnish.

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