156 egg yolk cream soup Recipes

asparagus spears or 2 (10 oz) packages frozen , thawed or 2 lbs fresh white asparagus, milk or 3 cups light cream, shallot, finely chopped, butter, all-purpose flour, salt, white pepper, ground nutmeg, egg yolks, slightly beaten, parsley, snipped for garnish

flour, buttermilk, raisins (if using apricots or prunes, cut them into raisin-sized pieces) or 1/2 cup dried apricots (if using apricots or prunes, cut them into raisin-sized pieces) or 1/2 cup prune (if using apricots or prunes, cut them into raisin-sized pieces), cinnamon stick, sugar, egg yolks or 2 whipped cream

cream of celery soup, cream of mushroom soup, backfin crab or 2 cups lump crab or 2 cups imitation crabmeat, crab roe, egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe), heavy whipping cream, pepper, cream sherry, old bay seasoning, garlic granules, curry powder, crab claws (optional) or 3 crab, segments (optional), paprika, for color

extra-large or 4 medium onions, unsalted butter, all-purpose flour, salt, chicken stock, milk, heavy cream, egg yolks, lightly beaten, paprika, fresh ground pepper , to taste, drops hot red pepper sauce, parsley, chopped

onions, finely diced (i would also try peppers, onions and mushrooms), butter (i would use better -my way), curry powder, flour, fresh chicken bouillon (caramelized turkey/chicken stock), egg yolks, heavy cream (i would use half n half), cooked chicken, finely diced, red apple, cored and diced

pumpkin (about 4 lbs), onion, chopped, garlic, crushed, chicken stock, bay leaves, nutmeg (to taste), salt and pepper, hot milk, egg yolks, cream, butter, chopped parsley, chopped spring onion, cream, extra

yellow peppers, brown shallot, olive oil, thyme, fresh ground pepper, garlic clove, vegetable stock, egg yolk, light cream

tomatoes, french baguette, olive oil, white wine vinegar, egg yolk, raw, garlic clove, salt, egg, hard boiled, serrano ham or 2 oz iberico ham

leeks, washed and chopped (1 1/2 cups), butter, divided, potatoes, peeled and diced (3 1/2 cups), water, boiling, milk, egg yolks, cream or 1/2 cup sour, salt & freshly ground black pepper, fresh parsley, for garnish (optional)

pecan halves, beef broth, butter, chopped green onion, garlic pressed, pureed tomato, cornstarch dissolved in 1/4 cup water, egg yolk, cream, salt, white pepper, nutmeg

sized white turnips, onion, butter, salt and pepper to taste, dry bread or 2 cups of flavored or plain croutons (for those that want the easy way out), egg yolks, cream, parsley

fresh sorrel, butter, egg yolks, cream, beef consomme or stock

butter, flour, fish stock, vegetable stock, egg yolks, cream, dozen oysters, tabasco sauce , to taste, worcestershire sauce

butter, curry powder, flour, chicken broth, paprika, egg yolks, cream, cooked chicken breast, chopped very fine, chutney (optional)

vegetable oil, very thin slices firm white sandwich bread, cut in 1/4-inch dice, fresh thyme sprigs, fresh parsley sprigs, fresh chives, bay leaves (not california ), dried lentilles de puy (french green lentils; 7 oz), vacuum-packed chestnuts (1 1/2 cups), cold water, kosher salt, cooked pure-goose foie gras medallions (3 1/2 oz), whole large eggs, egg yolks, heavy cream, sliced almonds, toasted

onion (diced ), butter, water (boiling ), sliced celery (about 1 full head - make sure to use the heart), diced potatoes, bacon (chopped into small pieces), cream (i use half and half fat free), salt, egg yolks, pepper to taste

butter, flour, mustard powder, strong home-made chicken stock, salt, fresh ground black pepper, egg yolks, heavy cream, dry tapioca , soaked in 1 cup of water,drained, dry white wine, fresh watercress, , blanched ,refreshed and chopped, softly whipped cream