Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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 table spoon butter
- 1 small onion(Finely chopped)
- 1/2 table spoon curry powder
- 6 cups chicken stock
- 3 riped bananas (peeled and chopped)
- 2 table spoon lemon juice
- 1/2 cup heavy cream
- 1 tea spoon salt(or to taste)
- For Garnish:
- Splashes of heavy cream
- Scallions slices
Directions
1. Melt butter in a large sauce pan over slow heat.
2. Add onion and stir for 5 minutes.
3. Now add curry powder and cook for 1 minute more.
4. Pour in the stock, bananas, lemon juice, and salt, Mix them all.Bring to a boil, cover, and simmer for 15 minutes.
5. when the soup is cooked fully, then pour in the cream and blend.
Pour into bowls, flick in the cream, in an attractive pattern, and place sliced scallions. Serve immediately.
Serve hot to 4 to 6 people as a rich first course.