Directions:
- First you will take a large saucepan and saute the onion and potato in butter until onion is yellow.
- Next you will add the brussels sprouts, broth, salt, curry powder and the pepper.
- Bring to a boil and then reduce heat.
- Put a lid on the pot and let it simmer until vegetables are tender. Cool to room temperature.
- Next you want to puree in small batches in a blender.
- Place your mixture to pan.
- Now you want to combine the egg yolk and cream, stirring into soup.
- Finally, you will stir for 4-5 minutes over medium flame (do not boil).
- Add sour cream and paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.05 Kcal (779 kJ) | ||
| Calories from fat | 82.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 64.51mg | 22% | |
| Sodium | 1292.86mg | 54% | |
| Potassium | 760.83mg | 16% | |
| Total Carbs | 19.71g | 7% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 111.4mg | 186% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 49.34 Kcal (207 kJ) | ||
| Calories from fat | 21.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 14% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 22% | |
| Sodium | 342.89mg | 54% | |
| Potassium | 201.79mg | 16% | |
| Total Carbs | 5.23g | 7% | |
| Sugars | 1.24g | 19% | |
| Dietary Fiber | 1.63g | 25% | |
| Protein | 1.6g | 12% | |
| Vitamin C | 29.5mg | 186% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.5mg | 10% | |
| Calcium | 23.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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