Submitted by: Mrs Carolyn Martin
, Falmouth, Cornwall
Ingredients:
275 ml of bechemal sauce (made with 275ml milk, 25g butter and 25g plain flour) 725ml chicken stock 2 free range egg yolks, beaten salt and pepper 1-2 lemons Clotted cream and chopped chives to decorate
Method:
Combine the bechemal sauce with the chicken stock, add seasoning and whisk in the beaten egg yolks. Heat gently, stirring well until the soup thickens. Add the juice of the up to 2 lemons, making sure that the strong lemony taste comes through. Ladle into individual bowls, stirring in a teasoon of clotted cream with each serving. Decorate with chopped chives.
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