Turtle soup topped with a thick cream sauce
Recipe courtesy of The Apollo Hotel
Print
Consomme Lady Curzon
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
2 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 cups canned Turtle Soup
  • Juice from 1/4 lemon
  • Freshly ground salt and white pepper
  • 2 egg yolks
  • 3 ounces butter, cut into 3 pieces
  • 1/2 teaspoon curry powder
  • Pinch nutmeg
  • 2 tablespoons cold whipping cream

Directions

Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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