William Varral's Soup for Supper Recipe

Name: William Varral's Soup for Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ¾ cups whole milk; ⅞ cup heavy cream; 1 lemon, juice and rind of; 15 coriander seeds; 3 bay leaves; 12 stick cinnamon; 1 teaspoon sugar; 4 ounces ground almonds; 3 egg yolks; 1 large orange, juice of; salt and pepper

Servings: persons

3 ¾ cups whole milk
⅞ cup heavy cream
1 lemon, juice and rind of
15 coriander seeds
3 bay leaves
12 stick cinnamon
1 teaspoon sugar
4 ounces ground almonds
3 egg yolks
1 large orange, juice of
salt and pepper

1
Place milk, cream, lemon rind, coriander, bay leaves, cinnamon and sugar in a pot and bring to a boil.
2
Simmer a few minutes and allow to cool.
3
Add the almonds and again bring to boil.
4
Simmer a few minutes then rub mixture through a sieve.
5
Combine egg yolks, orange juice and lemon juice.
6
Whisk into soup.
7
Heat again but do not boil.
8
Allow to cool, then chill thoroughly before serving.
9
Times listed are very approximate.

1452

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 3 ¾ cups whole milk, ⅞ cup heavy cream, 1 lemon, juice and rind of, 15 coriander seeds, and more.

Yes, William Varral's Soup for Supper 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.

William Varral's Soup for Supper

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