2 eggs
1 tablespoon butter
1 teaspoon salt
1 cucumber, chopped
2 1/2 teaspoons dried basil
1 teaspoon white wine vinegar
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
3 onions, chopped
3 tomatoes with green onions, chopped
4 celery, chopped
1 cup dry bread crumbs
1/4 cup butter
2 onion flakes
1/2 cup milk
1 tablespoon butter, melted
1 cup whole milk
1/2 cup dry white wine
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup heavy cream
1/4 cup butter, melted
3/4 cup milk
1/4 cup dry bread crumbs
2 tablespoons white wine
6 tablespoons chopped fresh basil
1/2 basil leaves
1/2 handful dried parsley
1/2 clove garlic, peeled and minced
1/2 cup dry white wine
1/4 cup butter, melted
1 (8 ounce) package cream cheese, chilled
1/3 cup grated Parmesan cheese
In a medium saucepan over medium heat, combine eggs, butter, salt and salt and cover. Cook until eggs are lightly toasted, about 2 minutes.
Whisk in vinegar, sugar, pepper, cinnamon and ground nutmeg. Heat until sugar dissolves and mixture thickens. Stir in cream cheese, Parmesan cheese, garlic, wine, milk and 1/2 cup of hot milk. Slowly pour into a medium bowl; stir until creamy.
Return soup to heat and stir in remaining drained milk, wine, 2 cups of hot milk, 1/4 cup of the cooked soup, 1/2 of the egg mixture, 1/4 cup of the lemon yogurt, 2 tomatoes, 2 celery, 1/2 basil leaves, 1/2 handful dried parsley and 1/2 cup butter. Simmer for 45 minutes, stirring frequently.
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