Thomas E. Dewey Berkshire Soup

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #30833

October 29, 2018



"A simple soup"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (477.6 g)
  • Calories 625
  • Total Fat - 49.9 g
  • Saturated Fat - 22.5 g
  • Cholesterol - 1369.3 mg
  • Sodium - 900.6 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.8 g
  • Protein - 22.7 g
  • Calcium - 201.4 mg
  • Iron - 4.1 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step 1

Saute onion in butter

Step 2

Add flour,cook 2 minutes, stirring constantly

Step 3

Add spices and sugar

Step 4

Add water and tomatoes cook 20 minute and corn cook 10 minutes longer

Step 5

Take out bay leaf and peppercorns

Step 6

Turn off soup

Step 7

Use immersion blender (they said strain through a sieve)

Step 8

Add eggs to cream whisk until smooth

Step 9

Add gradually to the soup

Tips & Variations


  • Immersion blender
  • Sieve

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