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Method :
Combine
parsley and chicken stock in saucepan, bring to boil, turn down heat,
cover and simmer 20 minutes. Beat cream
and egg yolks together lightly with a fork and stir into hot mixture
gradually. Add salt and cayenne. Taste and add more seasoning if
necessary. Cool quickly and chill. Put an ice
cube in each soup cup at serving time and ladle soup over. Top with a
small spoonful of salted whipped cream and sprinkling of parsley and
serve.
Serves 4 - 6
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