Heat oil in a pan - when sizzling work in the finely chopped selection of vegetables. Add the stock then place in the bouquet garni (a selection of fresh herbs and celery tied together). Cover the saucepan and simmer for 30 minutes approximately until vegetables are tender. Use an electric blender to process the vegetable soup and season to taste. Whisk the curried egg yolks cream and curry powder together and use to glaze soup when ready to serve. Place soup in a bowl, spoon a little of the glaze onto the soup and place under a hot grill for a few seconds until the glaze browns. Remove and serve immediately.
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|Serving Size: 1 Serving (2719g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1198 (59%)|
|Amt Per Serving||% DV|
|Total Fat 133.1g||177 %|
|Saturated Fat 55.4g||277 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 3551.1mg||1093 %|
|Sodium 3268.6mg||113 %|
|Potassium 3434.4mg||90 %|
|Total Carbohydrate 110.2g||32 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 99.9g|
|Protein 98.4g||141 %|
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Calories per serving: 2032
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