Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
439
Calories
51g
Protein
16g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black 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
- 3 cans (14 oz each) chicken broth
- 1 bunch leeks, chopped
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 3 zucchini, sliced and halved
- 1 cup celery, sliced
- 8 oz sour cream
- ¼ lb butter
- salt and pepper to taste
Directions
1
Melt butter in a pan, and slowly cook the leeks, onions, zucchini and celery until tender.
2
Add the chicken stock, salt and pepper, and bring to a boil.
3
Cover and simmer for 30 minutes, or until all of the vegetables are cooked.
4
Stir in the sour cream gently until well-mixed.
5
Garnish with green onions if desired.
6
Category:Welsh Soups
7
Category:Leek Recipes
8
Category:Zucchini Recipes
9
Category:Celery Recipes
10
Category:Sour Cream Recipes
Recipe sourced from
fandom