Photo: Cala
Estimated Nutrition (whole recipe, rough)
992
Calories
57g
Protein
28g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
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
- =
- 1 carrot, sliced
- 1 onion, chopped
- 4 slices bacon, chopped
- 1/2 ounce butter
- 1 teaspoon curry powder
- 1 ounce plain flour
- 15 fluid ounces milk
- 5 fluid ounces chicken stock or vegetable stock
- =
Directions
1
Gently sauté the carrot, onion and bacon in the butter for 10 minutes until softened.
2
Stir in the curry powder and flour, cook for 2 minutes.
3
Gradually add the milk and stock stirring continuously until the soup thickens, boils and is smooth.
4
Serve with crusty rolls.
Recipe sourced from
fandom