Photo: K8
Estimated Nutrition (whole recipe, rough)
625
Calories
49g
Protein
41g
Fat
13g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 kg squash
- 2 tbsp chopped onion
- 1 tbsp butter
- 1 tbsp oil
- 1 l chicken stock
- salt and pepper
- 1 tsp basil
- 2 egg yolks (pasteurised)
- 100 ml grated parmesan cheese
- =
Directions
1
Peal the squash and cut into 1 cm dice.
2
Sauté squash and onions in the butter and oil avoiding that it takes colour.
3
Add the chicken stock and leave to simmer for 10 minutes, until the squash is tender.
4
Whip the parmesan cheese and the egg yolks together and pour the mix over the soup.
5
After this, the soup must not boil.
6
Season with salt and pepper and serve with croutons.
Recipe sourced from
fandom