1. Set medium bowl in a larger bowl of ice. 2. In a medium saucepan, combine chicken broth and chopped herbs. Bring to boil over high heat. Reduce heat and simmer 3 minutes. 3. Place cream in a large non-aluminum saucepan and bring to a boil over medium heat, watching carefully so cream does not boil over. Remove. Stir stock mixture into cream. 4. Whisk small amount of cream mixture into beaten yolks. Then gradually whisk yolks into larger cream mixture. Place soup over medium heat and cook for 5 minutes, or until thickened, whisking slowly but constantly. 5. Immediately pour soup into bowl set over ice. Stir in lemon juice. Season with salt and pepper to taste. Stir until cool. Refrigerate until ready to use. LA COTE BASQUE EAST 55TH STREET, MANHATTAN TIME INCLUDES CHILLING. From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 265 (95%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 108.7mg||33 %|
|Sodium 56.6mg||2 %|
|Potassium 91.3mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.3g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 278
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