Estimated Nutrition (whole recipe, rough)
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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Stuffing | 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
- carcase, giblets, feet, neck and any scraps of stuffing (about one tablespoon)
- 30 g (1 oz) butter
- 2 small onions (or 3 shallots)
- 1 medium-sized tomato
- a pinch of basil
- celery if available
- 30 g (1 oz) flour and browning
- seasoning according to the stuffing
Directions
Place all in a saucepan with 1½ litres (2½ pints) water, cover and simmer for 2 hours. Strain and cool. Skim off any fat. Add chopped cooked liver and the flesh of the chicken if you want ‘pieces’ in the soup. Otherwise omit and serve strained. Add browning to the flour with butter and, when blended into a roux, add to the strained stock. Serve hot with fried bread croutons.
Category:South African Recipes
Category:South African Soups