Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
663
Calories
43g
Protein
23g
Fat
78g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 10 large asparagus spears, tough ends removed
- 20 large shrimp, about 1 lb. total, peeled and
- deveined
- 2 tsp. olive oil
- 1 small fennel bulb
- 1 leek, including 2 inches of green, chopped
- 1 small red bell pepper, seeded and chopped
- 1 tsp. herbes de Provence
- 3 cups vegetable broth
- 1 russet potato, unpeeled, cut into 1/2 inch dice
- 1 cup fat-free evaporated skimmed milk
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes