Photo: Cala
Estimated Nutrition (whole recipe, rough)
686
Calories
38g
Protein
35g
Fat
53g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| 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
- =
- 1 medium leek (white and pale green parts only), chopped
- 1 medium russet (baking) potato
- 1/2 cup chopped shallot
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces
- 1/2 cup dry white wine
- 4 cups chicken stock or low-sodium chicken broth (32 fl oz)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- =
Directions
1
1 - Peel and chop potatos
2
2 - Cook shallot in boiling butter and oil for approx 2 -3 minutes
3
3 - add leek and cook for another 5 - 6 minutes stiring vigoursly
4
4 - add celery , potatos, and wine and cook for another 4 minutes
5
5 - add broth and let the soup simmer for 60 minutes
Recipe sourced from
fandom