Recipe - Cream Of Pimiento Soup

1 qt Chicken broth
One half cup Rice
1 lg Bay leaf
3 Sprigs parsley
2 Whole cloves
4 Pimientos; canned
Salt and pepper
Nutmeg
Cayenne
Three fourths cup Heavy cream
2 Egg yolks

Bring Chicken Broth to a boil and while boiling drop in the rice, rainlike,
and add bay leaf, parsley and cloves. Cook unitl rice is tender, and stir
in 4 canned red pimientos, drained and chopped. Rub the contents of the
kettle trhough a sieve and after discarding the bay leaf, parsley and
cloves, move into a clean kettle. Seaston to taste with slt, pepper,
nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream,
which has been scalded and mmixed with egg yolks.

Per serving: 222 Calories; 12g Fat (47% calories from fat); 8g Protein; 24g
Carbohydrate; 85mg Cholesterol; 899mg Sodium

Recipe by: : The Soup Book byLouis P. DeGuoy

Posted to MCRecipe Digest V1 #1007 by Ruth59 Ruth59@aol.com on Jan 12,
1998