AuthorMartinThis process should happen as close to the time of serving the soup as possible.
In a bowl, mix the cream and egg yolks, combining them well with a whisk.
Heat the soup and then remove it from the heat source.
Slowly ladle some of the hot soup into the cream-egg yolk mixture, mixing everything well. This increases the temperature, preventing the mixture from experiencing a temperature shock when thickening the soup.
Add approximately one-third of the soup to the cream-egg yolk mixture.
Pour this mixture back into the remaining soup and mix well.
Slowly heat the soup again, stirring constantly, until the cream-egg yolk mixture begins to thicken. Caution: Do not heat above 85°C.
Keep the soup between 60°C and 85°C until serving.
Ingredients
Directions
This process should happen as close to the time of serving the soup as possible.
In a bowl, mix the cream and egg yolks, combining them well with a whisk.
Heat the soup and then remove it from the heat source.
Slowly ladle some of the hot soup into the cream-egg yolk mixture, mixing everything well. This increases the temperature, preventing the mixture from experiencing a temperature shock when thickening the soup.
Add approximately one-third of the soup to the cream-egg yolk mixture.
Pour this mixture back into the remaining soup and mix well.
Slowly heat the soup again, stirring constantly, until the cream-egg yolk mixture begins to thicken. Caution: Do not heat above 85°C.
Keep the soup between 60°C and 85°C until serving.
