Photo: Cala
Estimated Nutrition (whole recipe, rough)
783
Calories
52g
Protein
33g
Fat
73g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| 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
- =
- Butter - 25 g (1 oz),
- Onion - 1 chopped,
- Bacon - 3 rashers diced,
- Celery - 3 sticks sliced,
- Brussels sprouts - 450 g (1 lb) halved,
- Potatoes - 225 g (8 oz) diced,
- Chicken stock - 1 litre (1* pints),
- Milk - 300 ml,
- Salt and freshly ground black pepper,
- Double cream - 4 tbsp.
- =
Directions
1
1. Melt butter in a large pan, add the onion and bacon and sauté for 4-5 minutes. Stir in the celery, sprouts and potatoes. Cook for 2-3 minutes.
2
2. Add stock, bring to a boil, cover and simmer for 25-30 minutes, or until vegetables are tender. Purée and return to cleaned pan.
3
3. Stir in milk and season to taste. Bring to a boil, stirring occasionally. Add extra stock, to thin, if necessary. Stir in cream and serve.
Recipe sourced from
fandom