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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes. | 2. Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated. | 3. Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes. | 4. In a small bowl, whisk the yolks until they are thick and lemony in color. | 5. Add the grated Parmesan cheese and parsley; beat well again. | 6. With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes. | 7. Taste and season to taste with salt and pepper. | 8. Serve immediately in deep or flat bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
mushroom	1		sliced	-	-	-	-
chicken broth	1 3/4	3/4		136.71	3.3075	19.4922	4.5864
water	1 3/4	3/4		0.0	0.0	0.0	0.0
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
egg yolk	3			164.22	1.8309	8.0886	13.5354
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
sea salt			coarse	-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.