Its name translates as Royal Soup, but you could also call it cream of chicken soup. I chose this recipe for inclusion in this week's menu of German favorites not only because it is delicious, but because it's quick and easy too. Royal Soup (Koniginsuppe) 4 Tbs (60 ml) butter 6 Tbs (90 ml) all-purpose flour 8 cups (2 L) hot chicken stock a grating of fresh nutmeg Salt and freshly ground pepper to taste 2 egg yolks 1 cup (250 ml) heavy cream, half-and-half, or milk 1/2 cup (125 ml) white wine Heat the butter in a large heavy pot over moderate heat and stir in the flour. Cook, stirring frequently, until lightly browned, about 5 minutes. Add the stock, nutmeg, salt, and pepper, stirring to dissolve the flour mixture, and bring to a boil. Beat the egg yolks into the cream and add a little of the hot soup to the mixture. Remove the pot from the heat and stir the egg mixture into the soup - do not allow the soup to boil after this point because the egg yolks will curdle. Stir the wine into the soup and serve immediately. Serves 6 to 8. Bon appetit from the Chef at Worldwide Recipes. __________________________________________________ __________________________________________________ KITCHEN TIP __________________________________________________ Thanks to reader Mary Jane Heisterkamp of Morrow, GA for today's helpful hint: Someone asked you about onion skins. We do save onion skins and when grilling, especially steak, we throw the dry onion skins on the hot coals (or briquettes on a gas grill) and the onion aroma that comes from them is wonderful. Gives a little flavor to the meat too. No nutritional value, but good taste. __._,_.___
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