Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1116
Calories
52g
Protein
33g
Fat
149g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 T. butter
- 3 leeks, sliced
- 5 potatoes, medium
- 2 carrots, medium
- 1/4 cup (1/2 dl) flour
- 1 quart (liter) beef broth
- 2 egg yolks, slightly beaten
- 1 tsp. salt
- 1/4 tsp. peper
- Fresh parsley, chopped
- =
Directions
1
Melt the butter .
2
Cut the leeks in half and wash .
3
Dice the potatoes and carrots and add with the leeks to the saucepan.
4
Cook five minutes while stirring .
5
Add flour , remove from heat and add broth all at once while continuing to stir.
6
Reduce heat and let simmer .
7
Pour soup over egg yolks, a little at a time, stirring constantly.
8
Season with salt and pepper to taste.
9
Sprinkle with fresh parsley.
10
Serve at once.
Recipe sourced from
fandom