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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | 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) batter
- 250 g (8 oz) fennel, thinly sliced
- 425 g (15 oz) can chicken consomme
- 350 g (12 oz) cooked beetroot, chopped salt and pepper to taste
- 2 tablespoons chopped dill
- 4 tablespoons thick soar cream
- TO GARNISH
- dill sprigs
- shredded cooked beetroot
Directions
Melt the butter in a pan. Add the fennel and cook gently until softened.
Add the chicken consomme and red wine. Bring to the boil, cover and simmer for 5 minutes. Add the beetroot and cook for 10 minutes.
Transfer to a food processor or blender and puree until smooth. Season and stir in the dill.
If serving chilled, allow the soup to cool, then chill for several hours. If serving hot, reheat gently.
Add a spoonful of sour cream to each serving and garnish with dill and beetroot.
Category:Egyptian Recipes
Category:Egyptian Soups