Photo: Cala
Estimated Nutrition (whole recipe, rough)
352
Calories
34g
Protein
15g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 Tablespoon butter
- 1/2 large onion chopped
- 6 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 garlic, minced
- 2 Tablespoons curry
- 8 cups chicken stock
- black pepper
- salt to taste
Directions
1
In a 3 quart pot melt butter. A
2
Add veggies and garlic and sauté 5 minutes.
3
Add curry powder and cook several minutes more.
4
Add stock and bring to a boil then lower heat and simmer 30 minutes.
5
3Purée and season to taste.
6
3Sprinkle with chives to make the soup pretty.
7
Category:New Guinean Recipes
8
Category:New Guinean Soups
Recipe sourced from
fandom