Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- =
- 1 slice hearty thick white bread
- 4 fluid ounces milk
- 2 boneless skinless chicken breasts, cooked and minced
- 4 almonds, ground
- 2 eggs, hard boiled,yolks only
- 32 fluid ounces low sodium chicken broth
- salt
- white pepper
- 1/4 teaspoon grated nutmeg
- 2 teaspoons freshly squeezed lemon juice
- 2 egg yolks
- 4 fluid ounces heavy cream
- 2 tablespoons finely diced cooked chicken
- =
Directions
Remove the crusts from the bread and place the bread in small saucepan.
Cover with the milk and bring to a boil.
Set aside and allow to cool a bit.
Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
Gradually beat in the bread and milk.
Stir in the stock, and then pass through a sieve into a saucepan.
Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
Stir the mixture into the soup and heat gently for 2 or 3 minutes.
DO NOT ALLOW TO BOIL.
When it thickens, serve with the diced chicken as a garnish.