Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
560
Calories
40g
Protein
21g
Fat
55g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Leek | 1 medium (89g) | 54 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 cup thinly sliced leek (white and pale green parts only)
- 1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces)
- 2 1/2 cups low-salt chicken broth
- 3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces)
- 1/4 cup chilled whipping cream
- 1 tablespoon finely chopped fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes