| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | :, Cream, Soups | 8 | Servings | |
INGREDIENTS
| 1 | qt | Chicken broth |
| 1/2 | c | Rice |
| 1 | Bay leaf | |
| 3 | Sprigs parsley | |
| 2 | Whole cloves | |
| 4 | Green peppers, canned | |
| Salt and pepper | ||
| Nutmeg | ||
| Cayenne | ||
| 3/4 | c | Heavy cream |
| 2 | Egg yolks |
INSTRUCTIONS
Bring Chicken Broth to a boil and while boiling drop in the rice, rainlike, and add bay leaf, parsley and cloves. Cook unitl rice is tender, and stir in 4 canned red pimientos, drained and chopped. Rub the contents of the kettle trhough a sieve and after discarding the bay leaf, parsley and cloves, move into a clean kettle. Seaston to taste with slt, pepper, nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream, which has been scalded and mmixed with egg yolks. Per serving: 230 Calories; 12g Fat (45% calories from fat); 8g Protein; 26g Carbohydrate; 85mg Cholesterol; 900mg Sodium Recipe by: : The Soup Book byLouis P. DeGuoy Posted to MC-Recipe Digest V1 #1007 by Ruth59 <Ruth59@aol.com> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 75.6mg
Sodium: 386.6mg
Potassium: 259.8mg
Carbohydrates: 7.5g
Fiber: 1.4g
Sugar: 2.2g
Protein: 4.5g