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Ingredientes
- 1 med Onion, finely minced
- 1/4 c. Butter or possibly margarine
- 2 Tbsp. All-purpose flour
- 3/4 tsp Salt
- 1 dsh Pepper
- 1/3 tsp Grnd nutmeg
- 1 can (14-ounce) chicken stock
- 1 c. Lowfat milk
- 1Â 1/2 c. Cooked squash
- 2 tsp Worcestershire sauce
- 1 x Egg yolk, slightly beaten
- 1/2 c. Light or possibly heavy cream
Direcciones
- Saute/fry the onion in butter till soft, about 5 min. Add in the flour, salt, pepper, and nutmeg and stir till blended and bubbly. Remove from heat and gradually stir in the chicken stock and lowfat milk. Return to heat, bring to a boil, and cook, stirring, till thickened. Add in the squash and Worcestershire, reduce heat to low, and cook, stirring often, till heated through. Blend together the egg yolk and cream; stir in some of the warm soup, then stir the egg mix back into the warm soup. Cook till soup is heated through and the egg has thickened.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 106 | 73% |
| Total Fat 12.06g | 15% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 391mg | 16% |
| Potassium 201mg | 6% |
| Total Carbs 7.64g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.67g | 2% |
| Protein 2.78g | 4% |
