Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Rum | 1/2 oz (15ml) | 32 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 4 strips cob smoked bacon, sliced very thin
- 2 medium carrots, peeled and diced
- 2 medium onions, peeled and diced
- 1 bouquet garni
- 3 quarts chicken stock
- 4 chef potatoes, peeled and cubed
- 4 acorn squash, peeled and cubed
- 1 Tbs. sugar
- pinch salt
- pinch cayenne pepper
- 1 oz. dark rum
- 1/2 oz. fresh lime juice
- chopped parsley
Directions
In large saucepan, slowly render bacon until crisp. Add carrots, onions, and bouquet. Cook until vegetables are soft. Add chicken stock and simmer for 90 minutes.
Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then puree. Add rum and lime juice. Check seasonings and adjust to taste.
Serve with chopped parsley.
Category:New England Recipes
Category:New England Soups