| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; finely chopped |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/3 |
ts |
Ground nutmeg |
| 1 |
cn |
(14-oz) chicken stock |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Cooked squash |
| 2 |
ts |
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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