pine nut soup 100 g pine nuts 3 egg yolks 250 ml chicken bouillon 250 ml cream saffron, cayenne pepper   Puree the pine nuts and egg yolks into a smooth paste. Pour in the cream and bouillon and heat slowly, stirring constantly until the soup thickens. Do not let the soup boil! Add a bit of saffron and serve immediately. Warning: Pine nuts have a reputation as an aphrodisiac so be careful who you soup with. back