Bacon Soup - Cawl Cig Moch
43
43
Ingredients
| 150 | grams |
bacon
lean |
|
| 1 | medium |
potatoes
|
|
| 2 | each |
leeks
|
* |
| 1 | each |
celery
stalk |
|
| 1 | each |
eggs
|
|
| 600 | ml |
water
|
* |
| 600 | ml |
milk
|
* |
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
* |
Directions
Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato and leeks. Slice the celery. Place the bacon and vegetables with the water in the saucepan. Season. Cover and simmer for 30 minutes.
Separate the egg yolk from the white and mix the yolk with the milk. Remove the saucepan from the heat and stir in the egg yolk and milk. Reheat for 2 to 3 minutes but do not boil. Serve sprinkled with parsley.
Nutrition Facts
Serving Size 404g (14.3 oz)Amount per Serving
Calories 102259% of calories from fat
% Daily Value *
Total Fat 67g
104%
Saturated Fat 22g
110%
Trans Fat
0g
Cholesterol 351mg
117%
Sodium 3568mg
149%
Total Carbohydrate
12g
12%
Dietary Fiber 4g
15%
Sugars g
Protein
129g
Vitamin A 13%
•
Vitamin C 28%
Calcium 7%
•
Iron 21%
* based on a 2,000 calorie diet
How is this calculated?
kenneth may
My dad used to make me this when i was a kid and I loved it but he never used egg or milk
over 11 years ago