Directions:
- Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
- Reserve.
- In a soup pot, add oil and sweat the onions, peppers and celery until tender.
- Add garlic, tomatoes, chicken broth and ground round.
- Bring to a simmer for 15 minutes.
- Add grated eggs, lemon juice, seasonings and vinegar.
- Continue to simmer.
- Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
- Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.29 Kcal (3313 kJ) | ||
| Calories from fat | 485.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.89g | 83% | |
|---|---|---|---|
| Cholesterol | 332.5mg | 111% | |
| Sodium | 2914.25mg | 121% | |
| Potassium | 1333.53mg | 28% | |
| Total Carbs | 38.29g | 13% | |
| Sugars | 10.16g | 41% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 36.97g | 74% | |
| Vitamin C | 85mg | 142% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 26.2mg | 146% | |
| Calcium | 185.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 112.21 Kcal (470 kJ) | ||
| Calories from fat | 68.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 83% | |
|---|---|---|---|
| Cholesterol | 47.15mg | 111% | |
| Sodium | 413.26mg | 121% | |
| Potassium | 189.1mg | 28% | |
| Total Carbs | 5.43g | 13% | |
| Sugars | 1.44g | 41% | |
| Dietary Fiber | 1.05g | 29% | |
| Protein | 5.24g | 74% | |
| Vitamin C | 12.1mg | 142% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 3.7mg | 146% | |
| Calcium | 26.3mg | 19% | |
* 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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