Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | 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
- 50 g (2 oz) butter
- 1 bunch spring onions, chopped
- 3 tablespoons flour
- 900 ml (1 1/2 pints) chicken stock
- 1 teaspoon salt
- 300 g (10 oz) frozen peas
- 500 g (1 lb.) sugar snap peas, trimmed
- 600 ml (1 pint) water
- 8 lettuce leaves
- 25 g (1 oz) mint leaves salt and white pepper to taste
- 125 ml (4 fl oz) cream
- To garnish:
- Few lettuce leaves, shredded mint sprigs
Directions
Melt the butter in a large pan. Add the spring onions and cook for 3-4 minutes until tender. Stir in the flour and cook, stirring, for 1 minute.
Stir in the chicken stock, salt and frozen peas. Cover and cook for 10 minutes.
Transfer to a food processor or blender and puree until smooth. Return to the pan.
Put the sugar snaps, water, lettuce and mint leaves in a pan. Bring to the boil, cover and simmer for 15 minutes. Puree in the food processor or blender, then sieve to remove any strings.
Add to the spring onion and pea mixture, stir in the cream, season and reheat.
Serve garnished with lettuce and mint.
Category:Egyptian Recipes
Category:Egyptian Soups