Free Recipe Carrot Souffle #2
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Carrot Souffle #2 Recipe
415 g (15 ounces) carrot
8 Eggs
1 l (4 cups) chicken soup
30 g (1 ounce) cream
30 g (1 ounce) butter
2 Lemons
Salt and pepper to taste
Carrot Souffle #2 Preparation
Date: Mon, 26 Feb 96 7:03:38 EST submitted by: g.thomen@server1.codetel.net.do I Have not try this but I think is a nice variation… Peel the carrots, wash them, and roughfly cut them and cook them in the chicken soup for 45 minutes. Drain them and reserve 3 Tablespoons of the cooking liquid. Mash the carrots, Seasoning well. Separate the yolks from the whites. Put the yolks in a bowl with the 3 Tbls. of soup. Beat well and add to the carrot puree. Beat the whites to soft peaks and add them to the carrot cream. Butter 4 ramekins and fill them with the mixture. Put in a pre-heat oven on medium heat for eight minutes. Cut the lemons and serve them with the souffle. Eduardo Mueses, From: Santo Domingo, Dominican Republic DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER From the ”RECIPEinternet: Recipes from Around the World” recipe list.
Cooking Temperature:
Recipe Serves: 4
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