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Add a photoServings: 6
Ingredients
- 1/2 pound beef
- 1/2 pound pork
- 1 pound chicken (light and dark meat)
- 1 c. yellow onions, finely minced
- 4 Large eggs, hard boiled
- 1/4 c. roux (flour and oil 1:1)
- 2-3 c. sherry wine
- 2 lemons, sliced
- 3 tbsp. green onions, minced
- Salt, pepper, garlic to taste
Directions
- Make roux by blending equal parts of flour and oil in pot over medium to low heat. Stir constantly till medium to dark brown.
- Cut all meat into small cubes. Add in to roux with onions, salt and pepper. Saute/fry till onions are clear and meat is browned lightly. Cover with sufficient water (I prefer to use chicken and beef broth) to cover at least 2-3 inches above ingredients. Add in garlic and half the lemon slices. Mix well. Bring to a boil, then simmer on medium heat till it is thick and rich.
- Chop 3 of the Large eggs and add in to the soup with the sherry just before serving. Garnish with a slice of hard boiled egg and sprinkle of minced green onions. Serves 6-8 (at least).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 168 | 57% |
| Total Fat 18.69g | 23% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 116mg | 5% |
| Potassium 426mg | 12% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.6g | 1% |
| Protein 26.79g | 43% |
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