Directions:
- In a soup pot brown the bacon, when enough grease has suitably covered the bottom of the pan add in the onion and cook for 2 - 3 minutes over a medim-low heat, stirring frequently.
- Add one small bay leaf tied to the fresh sprigs of parsley and thyme.
- Season with salt and pepper and a dash of ground sage.
- Stir in cup of diced potatoes and two cups of hot water, cook until the potatoes are tender.
- To thicken the mix, combine the flour and the chicken stock into a slurry and add to soup in pot, stirring until incorporated.
- Add cans of corn and the scalded milk and stir well.
- Bring contents of pot to a boil and then remove it from the heat and just before serving, stir in the egg yolks and add one tablespoon of butter.
- Dust with finely chopped parsley or chives and sere very hot.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.65 Kcal (949 kJ) | ||
| Calories from fat | 152.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 26% | |
|---|---|---|---|
| Cholesterol | 77.56mg | 26% | |
| Sodium | 286.21mg | 12% | |
| Potassium | 236.67mg | 5% | |
| Total Carbs | 12.87g | 4% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 101mg | 10% | |
| Amount Per 100 g | |||
| Calories | 108.8 Kcal (456 kJ) | ||
| Calories from fat | 73.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 26% | |
|---|---|---|---|
| Cholesterol | 37.23mg | 26% | |
| Sodium | 137.39mg | 12% | |
| Potassium | 113.61mg | 5% | |
| Total Carbs | 6.18g | 4% | |
| Sugars | 0.8g | 7% | |
| Dietary Fiber | 0.64g | 5% | |
| Protein | 3.33g | 14% | |
| Vitamin C | 1.4mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 48.5mg | 10% | |
* 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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