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Pine Nut Soup
First a word of warning
Be careful when deciding when to serve this delicious, very
rich soup. I serve it with pleasure to my wife but never when
we have couples as dinner guests.
Proceed as follows:
Ingredients:
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. Purée a mixture of the pine nuts and the egg yolks in
the food processor until you have a fine, smooth paste.
. Put this in a saucepan and add one cup of chicken
bouillon and one cup of cream. The chicken stock can
be added already at the food processor stage if you
have difficulties in obtaining a smooth paste. This far
the dish can be prepared hours in advance.
. Heat over a gentle fire under constant stirring until the
mixture thickens. It must not, however, be brought to a
boil!
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·
·
100 g pine nuts
3 egg yolks
250 ml chicken
bouillon
250 ml cream
saffron, ouzo or
cayenne pepper
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·
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. Serve immediately.
If desired, suitable spices can reinforce the aphrodisiac
properties. We have tried three equally successful alternatives:
0.5 g of finely divided saffron, two tablespoons of ouzo and a
pinch of cayenne pepper. The spice (but only one of them!) is
added before the soup is heated. Especially the saffron gives
the dish a pleasing reddish colour.
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