Photo: Cala
Estimated Nutrition (whole recipe, rough)
890
Calories
54g
Protein
27g
Fat
104g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 pound fresh asparagus
- 3 cups chicken broth
- 2 tablespoons flour
- 3 tablespoons unsalted butter
- 2 egg yolks
- ½ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
Directions
1
Cut asparagus in small pieces.
2
Put in heavy pot and cover with cold water.
3
Bring water to a boil and simmer for fifteen minutes.
4
Add chicken broth.
5
Mix flour with butter until smooth.
6
Add to soup.
7
Bring to a boil.
8
Pour mixture into a blender and mix until smooth.
9
Return soup to pot.
10
Mix egg yolks with the cream and add to the soup.
Recipe sourced from
fandom