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Ingredientes
- 1 lb (3 to 4 large) yellow onions
- 4 Tbsp. butter
- 2 c. chicken broth
- 1 c. (about) very thin vermicelli, uncooked
- 2 c. lowfat milk
- 3 x egg yolks, beaten
- 1/4 c. heavy cream
- 1/2 c. grated parmesan or possibly Swiss cheese
Direcciones
- In a saucepan, slice onions and cook gently in butter till tender. Add in chicken broth and cook slowly for 20 min.
- Strain or possibly force mix through a sieve, or possibly puree in blender. Work in 2 batches if necessary. Return mix to saucepan.
- Add in vermicelli and cook 10 min. Lower heat. Stir in lowfat milk. Then add in a little warm broth to the egg yolks, whisking to incorporate. Add in egg mix to soup, and cook over low heat, stirring constantly with a whisk, till thickened
- (about 5 min).
- Stir in cream and cheese and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1122g | |
| Calories 1040 | |
| Calories from Fat 717 | 69% |
| Total Fat 81.58g | 102% |
| Saturated Fat 51.5g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 2492mg | 104% |
| Potassium 1215mg | 35% |
| Total Carbs 29.51g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 26.04g | 17% |
| Protein 48.86g | 78% |
