Directions:
- Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
- Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
- Cool to room temperature.
- Puree in small amounts in blender. Return to pan.
- In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
- Garnish with sour cream and paprika if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.03 Kcal (519 kJ) | ||
| Calories from fat | 55.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 43.01mg | 14% | |
| Sodium | 861.91mg | 36% | |
| Potassium | 507.22mg | 11% | |
| Total Carbs | 13.14g | 4% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 4.01g | 8% | |
| Vitamin C | 74.3mg | 124% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.34 Kcal (207 kJ) | ||
| Calories from fat | 21.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 9% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 14% | |
| Sodium | 342.89mg | 36% | |
| Potassium | 201.79mg | 11% | |
| Total Carbs | 5.23g | 4% | |
| Sugars | 1.24g | 12% | |
| Dietary Fiber | 1.63g | 16% | |
| Protein | 1.6g | 8% | |
| Vitamin C | 29.5mg | 124% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 7% | |
| Calcium | 23.7mg | 6% | |
* 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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