Pine Nut Soup
100 g pine nuts
3 egg yolks
250 ml chicken bouillon
250 ml cream
saffron, ouzo or cayenne pepper
1. Purée a mixture of the pine nuts and the egg yolks in the food
processor until you have a fine, smooth paste.
2. 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.
3. Heat over a gentle fire under constant stirring until the mixture
thickens.
It must not, however, be brought to a boil!
4. Serve immediately.
If desired, the aphrodisiac properties can be reinforced by suitable
spices. I have tried three equally successful alternatives: 0.5 grams
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.
100 g pine nuts
3 egg yolks
250 ml chicken bouillon
250 ml cream
saffron, ouzo or cayenne pepper
1. Purée a mixture of the pine nuts and the egg yolks in the food
processor until you have a fine, smooth paste.
2. 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.
3. Heat over a gentle fire under constant stirring until the mixture
thickens.
It must not, however, be brought to a boil!
4. Serve immediately.
If desired, the aphrodisiac properties can be reinforced by suitable
spices. I have tried three equally successful alternatives: 0.5 grams
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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