Directions:
- In a soup pot, saute garlic in butter until lightly browned. Stir in flour until blended.
- Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
- In a bowl, beat egg yolks with parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan.
- Cook and stir until thickened (do not boil).
- Place toast in 8 oz oven-proof bowls; sprinkle with Parmesan cheese.
- Ladle hot soup into bowls; top with Monterey Jack cheese.
- Broil 4 inches from the heat until cheese is melted. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.43 Kcal (471 kJ) | ||
| Calories from fat | 69.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 75.59mg | 25% | |
| Sodium | 161.01mg | 7% | |
| Potassium | 55.91mg | 1% | |
| Total Carbs | 4.4g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 6.42g | 13% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 133.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.5 Kcal (421 kJ) | ||
| Calories from fat | 62.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 12% | |
|---|---|---|---|
| Cholesterol | 67.58mg | 25% | |
| Sodium | 143.94mg | 7% | |
| Potassium | 49.98mg | 1% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 5.74g | 13% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 119.7mg | 13% | |
* 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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