Directions:
- Grind pecans with broth in blender.
- Melt butter in large sauce pan then add onions and cook five minutes over medium heat.
- Add garlic and cook one minute.
- Slowly add nut broth mixture, tomato puree and cornstarch.
- Cook for 30 minutes uncovered on low heat.
- Beat egg yolk into cream and slowly whisk into soup.
- Season with salt, pepper and nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1146.93 Kcal (4802 kJ) | ||
| Calories from fat | 1038.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.36g | 177% | |
|---|---|---|---|
| Cholesterol | 112.85mg | 38% | |
| Sodium | 1278.29mg | 53% | |
| Potassium | 816.95mg | 17% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 10.92g | 44% | |
| Protein | 21.85g | 44% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.8mg | 21% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 205.12 Kcal (859 kJ) | ||
| Calories from fat | 185.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 177% | |
|---|---|---|---|
| Cholesterol | 20.18mg | 38% | |
| Sodium | 228.61mg | 53% | |
| Potassium | 146.11mg | 17% | |
| Total Carbs | 4.02g | 7% | |
| Sugars | 0.93g | 21% | |
| Dietary Fiber | 1.95g | 44% | |
| Protein | 3.91g | 44% | |
| Vitamin C | 0.5mg | 5% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 21% | |
| Calcium | 26.7mg | 15% | |
* 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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