Lorraine Soup

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Servings: 4 Difficulty: Advanced
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Rich British Almond and Chicken Soup
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Lorraine Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 350

Description

A luxurious British classic featuring a velvety base of ground almonds, chicken, and milk-soaked bread. Finished with a creamy egg yolk liaison and garnished with tender diced chicken, this soup is smooth, comforting, and elegant.

Ingredients

Directions

  1. Remove crusts from the thick slice of white bread and place it in a small saucepan.
  2. Cover the bread with milk and bring to a boil, then set aside to allow the bread to soften and cool slightly.
  3. Pound the minced chicken, ground almonds, and hard-boiled egg yolks in a mortar until a smooth paste forms.
  4. Transfer the pounded mixture into a large bowl.
  5. Gradually beat the soaked bread and milk into the chicken-almond mixture until well combined.
  6. Stir in the chicken stock, then pass the entire mixture through a sieve into a saucepan to ensure smoothness.
  7. Bring the soup to a boil, then reduce heat to simmer for 10 minutes.
  8. Season with salt, white pepper, grated nutmeg, and lemon juice.
  9. In a small bowl, beat the fresh egg yolks with the double cream.
  10. Temper the egg mixture by slowly blending in 3 tablespoonfuls of the hot soup.
  11. Stir the tempered egg mixture back into the main saucepan.
  12. Heat gently for 2 or 3 minutes until thickened, ensuring the soup does not boil.
  13. Serve immediately, garnishing each portion with finely diced cooked chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Cholesterol 250mg84%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 8g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not allow the soup to boil after adding the egg and cream mixture, as this will cause it to curdle.

This recipe is also known as Alexandra Soup in some regions.

For a vegetarian version, substitute the chicken stock with vegetable stock and omit the chicken garnish and minced chicken, using only the bread, milk, almonds, and eggs for the base.

Keywords: british, chicken, almond, soup, cream, egg, lorraine, nutmeg, comforting, smooth
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