Cream of Green Pepper Soup

Title:
Cream of Green Pepper Soup

Yield:
8 Servings

Categories:
Cream,
Soups




Ingredients:





     1 qt Chicken broth


   1/2 c  Rice


     1 lg 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






 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 
on Jan 12,


 1998