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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings. | 2. Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts). | 3. In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil. | 4. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	2	lbs	washed trimmed cut thawed cut	390.0899	81.1931	30.6629	2.7216
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
carrot	1		peeled chopped	25.01	5.8438	0.5673	0.1464
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
marjoram	1/4	teaspoon	crushed dried	0.4065	0.0908	0.019	0.0106
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
egg	1			71.5	0.36	6.28	4.755
half	1	cup		-	-	-	-
white wine	2	tablespoons		-	-	-	-
salt				-	-	-	-

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