Photo: Cala
Estimated Nutrition (whole recipe, rough)
559
Calories
41g
Protein
20g
Fat
56g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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
- 4 bacon slices
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 1 leek, white and light green portions, chopped
- 2 lb. carrots, peeled and thinly sliced
- 1 russet potato, peeled and diced
- 6 to 8 cups reduced-sodium chicken stock
- 1/2 cup vacuum-packed chestnuts
- 1/4 cup reduced-sodium chicken stock
- 1/3 cup crème fraîche
- Freshly grated nutmeg, to taste
- Coarse salt and freshly ground pepper, to taste
- 2 Tbs. finely snipped fresh chives
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