Title: Consomme De Mer
Categories: Soup
Yield: 6 Servings

		Jim Vorheis
10 1/2	oz	Consomme
1	cn	Water
8	oz	Bottle clam juice
2	ts	Lemon juice
1/2	c	Whipping cream
1/2	ts	Salt

Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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