Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 cups chicken broth
- 1 small onion, chopped
- 2 cups chopped cauliflower
- Hot sauce to taste
- 2 tablespoons butter or margarine ( optional; omit for low fat)
- 2 tablespoons all purpose flour
- ground pepper, salt to taste
- 1 cup low-fat milk
Directions
Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan.
Bring the mixture to a boil, and simmer until the vegetable bits are tender.
Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth.
Repeat until all the cauliflower is smooth ( if you don't have a food processor, you can use a food mill or potato masher).
In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux.
Add the roux to the milk and stir well.
Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly.
Do not let the soup burn. Adjust seasonings to taste.
Category:Egyptian Recipes
Category:Egyptian Soups