Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1 tablespoon of olive oil. Add the garlic and onion and saute until limp but not browned. Add herbs. Meanwhile, heat the chicken broth (the original poster here adamantly specifies no bouillon -- for those of you who can remember back that far, this was the recipe that spawned the "Bouillon is Evil" thread). Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use a little bit of broth to deglaze the skillet and add that to the broth. Simmer for half an hour. Remove onions and garlic and press through a strainer (I zapped them in the food processor) and return to broth. Whisk a tablespoon of olive oil into the yolks and whisk into the soup (youll probably want to add a bit of the hot broth to the yolks first). Add the juice of the lime. Whisk a little bit of water into the egg whites. Just before serving, swirl the broth and add the whites quickly in a thin stream. Source: The Internet Cookbook * The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
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|Serving Size: 1 Serving (1993g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1255 (69%)|
|Amt Per Serving||% DV|
|Total Fat 139.5g||186 %|
|Saturated Fat 42g||210 %|
|Monounsaturated Fat 60.8g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 4260.5mg||1311 %|
|Sodium 5196.9mg||179 %|
|Potassium 1667.6mg||44 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12.5g|
|Protein 131g||187 %|
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Calories per serving: 1818
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