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Thick Mixed Vegetable Soup

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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
Directions

Soak the lentils for 12 hours.
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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Servings: 
4

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4.130555
Average: 4.1 (18 votes)

Nutrition Rank

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

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Thick Mixed Vegetable Soup Recipe