Soups
November 25, 2013
Calories
158
Sodium
760mg
31% DV
Fat
5g
8% DV
Protein
8g
16% DV
Carbs
17g
5% DV
Fiber
2g
9% DV
Egg Soup
10
6
1 quart White Stock,
1 pint of Milk,
3 Yolks of Eggs,
1 oz. Sago,
1 Onion,
Salt and Pepper as necessary
1 pint of Milk,
3 Yolks of Eggs,
1 oz. Sago,
1 Onion,
Salt and Pepper as necessary
Boil the sago, stock, and onion together till the sago is clear; then remove the onion. Season the soup with salt and pepper, to taste. Bring the milk to a boil. Whisk the egg yolks, then add them to the boiling milk. Pour the milk and egg mixture into the stock and whisk over heat. Do not let it boil, or it may curdle. Pour into a tureen and sprinkle with chopped parsley. Serve with fried wonton strips or bread.
Nutritions
Calories
158
Sodium
760mg
31% DV
Fat
5g
8% DV
Protein
8g
16% DV
Carbs
17g
5% DV
Fiber
2g
9% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
2g
10%
Polysaturated Fat
1g
9%
Monosaturated Fat
1g
12%
Cholesterol
128mg
43%
Sodium
760mg
31%
Potassium
341mg
9%
Protein
8g
16%
% DAILY VALUE*
Total Carbohydrate
Fiber
2g
9%
Sugar
6g
12%
Vitamin A
2913IU
58%
Vitamin B6
0.18mg
9%
Vitamin C
4mg
7%
Calcium
127mg
12%
Iron
1mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
