Thick Mixed Vegetable Soup Recipe
Ingredients
| Lentils | 3⁄4 Pound | |
| Leeks | 3 | |
| Carrots | 3 | |
| Celery stick | 1 | |
| Egg yolks | 2 | |
| Black pepper/Paprika | 1⁄2 Teaspoon | |
| Water/Stock | 3 1⁄2 Pint | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 474 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 92.5 mg30.8%
Sodium 187.4 mg7.8%
Total Carbohydrates 86 g28.7%
Dietary Fiber 31.3 g125.3%
Sugars 12.3 g
Protein 27 g53.7%
Vitamin A 226.6% Vitamin C 53.5%
Calcium 20.3% Iron 63.1%
*Based on a 2000 Calorie diet
Directions
Then boil them for 2 hours on a moderate heat in salted water or stock, with the leeks, carrots and celery.
Then pass them through a sieve together with the other vegetables.
Re-heat the resulting soup.
Break the yolks of egg into a large bowl or soup tureen, adding a little pepper.
Stir in the hot soup gradually; this will be thickened and made creamy by the egg yolks.
Small squares of fried or toasted bread, called croutons, may be served with the soup to sprinkle on the top.
Chef
