Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 6 x leeks
- 1/3 cup butter or margarine
- 4 x celery ribs chopped
- 1/3 cup all-purpose flour
- 3 can chicken broth - (14 1/2 oz ea)
- 3 cup water
- 1 tsp salt
- 16 oz soft cream cheese
- 1 1/2 cup plain yogurt
- 4 x egg yolks
- 1 tsp freshly-ground white pepper
- Chopped fresh chives (optional)
- =
Directions
Melt butter in a dutch oven; add leeks and celery; saute until tender. Add flour, cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.
Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH 15 to 20 seconds or until warm; whisk until smooth. Whisk in egg yolks; gradually whisk in 2 cups leek mixture. Stir cream cheese mixture and pepper into leek mixture. Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired.