Photo: Cala
Estimated Nutrition (whole recipe, rough)
851
Calories
39g
Protein
21g
Fat
123g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | 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
- =
- 1 onion, chopped
- 1/2 ounce unsalted butter
- 1/2 ounce whole-wheat flour
- 25 fluid ounces milk
- 1 vegetable stock cube, crumbled
- 1 (14 ounces) can haricot beans, drained
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons sour cream
- =
Directions
1
Sauté the onion in the butter until soft.
2
Stir in the flour and cook for 1 minute.
3
Blend in the milk and sprinkle in the stock cube.
4
Heat gently, stirring continuously, until the soup thickens, boils and is smooth.
5
Stir in the beans and parsley and heat through.
6
Just before serving, stir in the sour cream.
Recipe sourced from
fandom