Lorraine Soup Recipe

Name: Lorraine Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 slices bread, white; 1/4 pint milk; 2 each chicken breasts cooked, skinned, minced; 4 each almonds ground; 2 each egg yolks; 2 pints chicken broth; 1/4 teaspoon nutmeg grated; 2 teaspoons lemon juice; 2 each egg yolks; 1/4 pint double cream; 2 tablespoons chicken cooked, diced

Servings: persons

1 slices bread, white
1/4 pint milk
2 each chicken breasts cooked, skinned, minced
4 each almonds ground
2 each egg yolks
2 pints chicken broth
1/4 teaspoon nutmeg grated
2 teaspoons lemon juice
2 each egg yolks
1/4 pint double cream
2 tablespoons chicken cooked, diced

1
Remove crusts from bread and place in small saucepan.
2
Cover with the milk and bring to boil.
3
Set aside and allow to cool a bit.
4
Pound minced chicken, almonds and hard-boiled yolks in mortor until smooth, then place in a large bowl.
5
Gradually beat in the bread and milk.
6
Stir in the stock, then pass through a seive into a suacepan.
7
Bring to the boil, season with salt and pepper, add nutmeg and lemon juice.
8
Simmer for 10 minutes then remove from the heat.
9
Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup.
10
Stir the mixture into the soup and heat gently for 2 or 3 mins.
11
DO NOT ALLOW TO BOIL.
12
When it thickens, serve with the diced chicken as a garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 slices bread, white, 1/4 pint milk, 2 each chicken breasts cooked, skinned, minced, 4 each almonds ground, and more.

Yes, Lorraine Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lorraine Soup

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