Chop the vegetables. Pour the chicken broth into a medium sized saucepan.
Add the vegetables and bring to boil. Lower the heat and simmer, uncovered for 45 min.
Strain the vegetables. In a small bowl mix the cornstarch and water to form a paste. Stir into the broth and cook until slightly thickened. Add the cheese and cook until the cheese melts.
Add the white pepper, nutmeg and salt to taste.
In a small bowl, whisk the egg yolk into the cream. Stir in 1/2 cup of the soup and mix well. Add to the soup, stirring rapidly.
Cook for 2 minutes, being careful that is does not boil
Top with chopped chives for garnish and serve.
Optional: Serve in bread bowls. I also like to add a sprinkle of finely chopped crispy bacon on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 201 (54%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 117.7mg||36 %|
|Sodium 1357.6mg||47 %|
|Potassium 561.6mg||15 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 21.5g|
|Protein 19.7g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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