| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Soup | 6 | Servings | |
INGREDIENTS
| 1 | Onion, finely chopped | |
| 1/4 | c | Butter or margarine |
| 2 | T | All-purpose flour |
| 3/4 | t | Salt |
| 1 | ds | Pepper |
| 1/3 | t | Ground nutmeg |
| 1 | 14-oz chicken stock | |
| 1 | c | Milk |
| 1 1/2 | c | Cooked squash |
| 2 | t | Worcestershire sauce |
| 1 | Egg yolk, slightly beaten | |
| 1/2 | c | Light or heavy cream |
INSTRUCTIONS
Saut the onion in butter until soft, about 5 minutes. Add the flour, salt, pepper, and nutmeg and stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring, until thickened. Add the squash and Worcestershire, reduce heat to low, and cook, stirring often, until heated through. Blend together the egg yolk and cream; stir in some of the hot soup, then stir the egg mixture back into the hot soup. Cook until soup is heated through and the egg has thickened. Yield: 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 34.4mg
Sodium: 390.6mg
Potassium: 186.5mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 3.8g
Protein: 2.7g