Alloyed onions or parsley soup
SoupsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Alloyed onions or parsley soup
| Nutmeg | ||
| Pepper | ||
| Salt | ||
| 1 | l | Milk |
| 2 | Egg yolks | |
| 3 | large | Onions/leeks (optional) |
| 50 | g | Butter |
Instructions for Alloyed onions or parsley soup
To prepare the Alloyed onions or parsley soup recipe, please follow these instructions:
Chop the onions / porpoises carefully and season them in the butter until they are ready. Sprinkle with milk. Sprinkle with salt and pepper and a little fried nutmeg.
Whip the egg yolks in a bowl of 2 tbsp. soup. Take the pot of the heat and whip the eggs in. Warm the soup up, BUT it should NOT boil.
Served roasted french brussels or flutes.
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