Lorraine Soup
Cuisine: French
Author: Epicurus.com Kitchens
  • 1 thick slice white bread
  • 1/4 pint milk
  • 2 breasts of cooked, skinned, minced chicken
  • 4 ground almonds
  • 2 hard boiled egg yolks
  • 2 pints chicken stock
  • salt
  • white pepper
  • 1/4 teaspoon grated nutmeg
  • 2 teaspoons lemon juice
  • 2 egg yolks
  • 1/4 pint double cream
  • 2 Tablespoons finely diced cooked chicken
  1. 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 mortar until smooth, then place in a large bowl. Gradually beat in the bread and milk.
  2. Stir in the stock, then pass through a sieve into a saucepan. Bring to the boil, season with salt and pepper, add nutmeg and lemon juice.
  3. Simmer for 10 minutes, then remove from the heat. Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup.
  4. Stir the mixture into the soup and heat gently for 2 or 3 minutes.
  6. When it thickens, serve with the diced chicken as a garnish.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lorraine-soup/1426/