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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock. | 2. Poach the chicken filets in the same vegetable stock for about 20 minutes. | 3. Cook the potatoes. | 4. Keep vegetables and chicken warm, while making the sauce. | 5. Strain the vegetable stock. | 6. Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened. | 7. Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste. | 8. Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
carrot	1	bunch		-	-	-	-
mushroom	250			-	-	-	-
celery	1			16.16	2.9997	0.6969	0.1717
leek	2			108.58	25.186999999999998	2.67	0.534
onion	2			128.0	29.888	3.52	0.32
potato	24		peeled	-	-	-	-
chicken breast	1600	g	skinless	2752.0	0.0	333.6	148.0
vegetable stock	2	liters		93.4113	17.3745	4.4837	1.3078
egg yolk	2			109.48	1.2206	5.3924	9.0236
cream	400	ml		1339.0366	26.9836	14.7294	140.7206
parsley	1	bunch		-	-	-	-
pepper				-	-	-	-
salt				-	-	-	-
margarine	100			162206.4	203.04	203.04	18160.8
flour	100			57828.0	12660.54	940.1	224.36

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.