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Ingredientes
- 415 gm (15 ounces) carrot
- 8 x Large eggs
- 1 lt (4 c.) chicken soup
- 30 gm (1 oz) cream
- 30 gm (1 oz) butter
- 2 x Lemons Salt and pepper to taste
Direcciones
- I Have not try this but I think is a nice variation...
- Peel the carrots, wash them, and roughfly cut them and cook them in the chicken soup for 45 min. Drain them and reserve 3 Tbsp. of the cooking liquid. Mash the carrots, Seasoning well.
- Separate the yolks from the whites. Put the yolks in a bowl with the 3 Tbls. of soup. Beat well and add in to the carrot puree. Beat the whites to soft peaks and add in them to the carrot cream.
- Butter 4 ramekins and fill them with the mix. Put in a pre-heat oven on medium heat for eight min. Cut the lemons and serve them with the souffle.
- Eduardo Mueses,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 173 | 57% |
| Total Fat 19.43g | 24% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 449mg | 150% |
| Sodium 886mg | 37% |
| Potassium 498mg | 14% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.91g | 4% |
| Protein 16.59g | 27% |
