Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
830
Calories
46g
Protein
22g
Fat
107g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| White 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
- 2 T. butter
- 1/2 cup chopped onions
- 2 T. flour
- 1 quart boiling chicken stock
- 1/2 cup ground blanched almonds
- 1/2 cup heavy cream
- Salt and freshly ground white pepper
Directions
1
1) Melt the butter in a saucepan, add the onions, and cook until soft but not browned. Stir in the flour.
2
2) When blended add the boiling stock, stirring briskly. Allow to simmer a few minutes. Stir in the ground almonds. Cook at the simmer 20 minutes.
3
3) Stir in the cream and allow to heat through. Season with salt and pepper to taste.
4
4) Serve hot.
5
Category:Arabian Recipes
6
Category:Arabian Soups
Recipe sourced from
fandom