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Lorraine soup
Also known as 'La Reine soup' as it's believed that the mother of Mary Queen of Scots brought the recipe to Scotland from France. The soup is thickened with almonds which was quite usual then. This recipe uses a food processor although originally the ingredients would have been pounded by hand.
What you need
- 2 eggs, hard-boiled
- 50 g blanched almonds
- 225 g cooked chicken, skinned and boned, finely diced
- 900 g chicken stock
- 25 g fresh soft white breadcrumbs
- 150 ml single cream
- seasoning
Method
Shell the eggs. Separate the yolks from the whites. Chop the yolks and whites separately. Save the egg whites for garnish.
Put the egg yolks, almonds and chicken breast into a food processor. Add enough chicken stock to enable you to process to a smooth puree.
Pour the remaining chicken stock into a pan. Add the chicken puree with the breadcrumbs, cream and seasoning. Heat thoroughly, stirring, but do not allow the soup to boil, otherwise it will curdle.
Serve in warmed bowls. Garnish with the chopped egg whites.
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Preparation 15 minutes Cook 5 minutes Total 20 minutes -
Energy 308 kcal/serving Fat 5.29 g/serving Carbohydrates 28.91 g/serving Glycaemic Index 35 Glycaemic Load 2.60 
Serving suggestion
Add a little chopped fresh parsley to the garnish.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1291 | 359 | 10475 | 8350 |
| Energy (kcal) | 308 | 85.8 | 2500 | 2000 |
| Protein (g) | 25.7 | 7.15 | ||
| Carbohydrate (g) | 8.55 | 2.38 | 345 | 275 |
| Fat (g) | 19.0 | 5.29 | 95 | 70 |
| Fat (saturated) (g) | 6.52 | 1.81 | ||
| Fibre (g) | 1.44 | 0.40 | ||
| Sodium (mg) | 1489 | 414 | ||
| Salt (equivalent) (g) | 3.72 | 1.04 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 125 | 34.8 | 800 |
| Vitamin B-12 (µg) | 0.52 | 0.14 | 1 |
| Vitamin B-6 (mg) | 0.40 | 0.11 | 2 |
| Vitamin C (mg) | 0.28 | 0.08 | 60 |
| Vitamin D (µg) | 15.3 | 4.24 | 266 |
| Vitamin E (mg) | 3.61 | 1.00 | 10 |
| Zinc (mg) | 1.34 | 0.37 | 15 |
| Calcium (mg) | 102 | 28.5 | 800 |
| Folate (mcg) | 25.4 | 7.06 | 200 |
| Iron (mg) | 1.64 | 0.46 | 14 |
| Magnesium (mg) | 62.1 | 17.3 | 300 |
| Niacin (mg) | 8.64 | 2.40 | 18 |
| Pantothenic acid (mg) | 1.03 | 0.29 | 6 |
| Riboflavin (mg) | 0.35 | 0.10 | 1.6 |
| Phosphorous (mg) | 274 | 76.4 | 800 |
| Thiamin (mg) | 0.13 | 0.04 | 1.4 |
This recipe is:
Demi-veg
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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