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Ingredients |
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| | 2 1/2 Pints turkey stock | 1/2 teaspoon paprika |
| | 8 oz. raw turkey breast, minced | Salt, freshly ground black pepper |
| | 1 large egg yolk | 3 oz. grilled, chopped hazelnuts |
| | 4 oz. cream | 2 oz. butter |
| | Fresh or dried chervil | |
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Boil the stock with the turkey breast and simmer for 4 minutes.
Do not overcook.Liquidize the soup and sieve into a clean saucepan.
Whisk together the cream and egg yolk, add a ladleful of soup |
and
return everything to the saucepan.
Stir over a moderate heat until the soup slightly thickens, but do not allow it to boil.
Add the remaining ingredients away from the heat, adjust the seasonings to taste. |
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