Lemon Bongo Soup Recipe
Cooking Time: 10-15 minutes You will need for 4 servings:
2 egg yolks 1 oz. cornflour 1 pints chicken stock juice 1 lemon
3 pint thin cream 2 oz. cooked Patna rice 1 oz. toasted shredded almonds
1 Mix the egg yolks and cornflour with a little of the cold stock or water.
2 Add to the rest of the stock, heat gently to boiling point, then simmer for 3 minutes, stirring all the time.
3 Cool, then add lemon juice, cream and cooked rice.
4 Chill thoroughly and serve sprinkled with shredded almonds.
Cooking Time: about 30 minutes You will need for 4 servings:
8 oz. potatoes 1 leek
6 spring onions 8 oz. green peas sprig of fresh mint salt and pepper
11 pints white stock (or chicken stock cube)
1 pint milk j oz. cornflour 1 oz. butter 1 pint thin cream
1 Prepare and chop the potatoes, leek and spring onions, and put into a pan with the peas, mint and stock.
2 Simmer until tender, then rub through a sieve.
3 Mix the cornflour smoothly with a little of the milk.
4 Put the rest of the milk on to heat with the butter.
5 Add to the mixed cornflour and stir until boiling.
6 Add this sauce to the purde and mix well.
7 Correct the seasoning and add the cream.
8 Chill thoroughly.
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