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Ingredientes
- 1 lb yellow onions
- 4 Tbsp. butter
- 2 c. chicken broth
- 1 c. 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.
- Stir in cream and cheese and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 188 | 36% |
| Total Fat 21.39g | 27% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 631mg | 26% |
| Potassium 585mg | 17% |
| Total Carbs 61.07g | 16% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.42g | 8% |
| Protein 21.05g | 34% |
