Boula Recipe
Ingredients
1 can (10 oz.) clear turtle soup
1 can (10 1/2 oz.) cream of pea soup
1 soup can water
2 tablespoons sherry
1/2 teaspoon lemon juice
1/4 cup whipping cream
Directions
Combine turtle and pea soups with the can of water.
Bring to the boiling point, stir in sherry and lemon juice, and ladle into 6 heat-proof soup bowls or large ramekins.
Whip cream and drop a tablespoonful on top of each bowlful of soup.
Place under the broiler until cream forms a thick, brown layer
Bring to the boiling point, stir in sherry and lemon juice, and ladle into 6 heat-proof soup bowls or large ramekins.
Whip cream and drop a tablespoonful on top of each bowlful of soup.
Place under the broiler until cream forms a thick, brown layer
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