| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 1 | Walnut oil | |
| 100 | g | Cabbage |
| 50 | g | Leeks |
| 50 | g | Spring onions |
| 125 | g | Celery |
| 100 | g | Carrots |
| Salt and pepper to taste | ||
| Bouquet garni | ||
| 2 | pt | Chicken stock |
| 2 | Egg yolks | |
| 100 | g | Cream |
| 1 | t | Curry powder |
INSTRUCTIONS
Heat oil in a pan - when sizzling work in the finely chopped selection of vegetables. Add the stock then place in the bouquet garni (a selection of fresh herbs and celery tied together). Cover the saucepan and simmer for 30 minutes approximately until vegetables are tender. Use an electric blender to process the vegetable soup and season to taste. Whisk the curried egg yolks cream and curry powder together and use to glaze soup when ready to serve. Place soup in a bowl, spoon a little of the glaze onto the soup and place under a hot grill for a few seconds until the glaze browns. Remove and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 937
Calories From Fat: 521
Total Fat: 58.4g
Cholesterol: 526mg
Sodium: 1632.8mg
Potassium: 2193mg
Carbohydrates: 68.9g
Fiber: 10.2g
Sugar: 28.9g
Protein: 36.5g