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Ingredients
- 1 tbs (15 mL) unsalted butter, room temperature
- 1/2 cup (125 mL) Canadian Gouda cheese, grated or Canadian Fontina, or Canadian Monterey Jack
- 1/4 cup (60 mL) Canadian Parmesan cheese, grated
- 2 egg yolks
- 1/2 cup (125 mL) heavy cream (35 %)
- 3 cups (750 mL) chicken broth
- 1/2 cup (125 mL) dry white wine
- Salt and white pepper to taste
- Chopped Italian parsley for garnish
Preparation
- In a bowl, beat butter, Canadian Gouda and Canadian Parmesan cheeses and egg yolks together. Mix in cream.
- In a saucepan, heat chicken broth and wine till steaming. Pour a little broth into the cheese mixture, then stir it into the remaining broth in the pan. Heat through but do not boil; stir till blended.
- Season with salt and pepper. Ladle into small cups for sipping, or into bowls. Sprinkle with parsley (or chives).
Cook commentary
6 servings
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