Melt the butter in a heavy based pan. Add the carrot, shallot and celery. Add the flour and stir. Add the nutmeg and sugar followed by the beer and hot chicken stock. Simmer gently for 20-25 minutes. Whisk in the creme fraiche, followed by the egg yolk and cream to help enrich the soup. Serve with pork scratchings. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 362 (73%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 900mg||277 %|
|Sodium 322.8mg||11 %|
|Potassium 329.1mg||9 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 16.2g|
|Protein 17g||24 %|
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Calories per serving: 494
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