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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate. | 2. Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low. | 3. Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1		diced	116.76	0.3584	3.5336	11.1132
butter	3	tablespoons	salted	256.5	11.7855	8.0145	21.6
purpose flour	1/3	cup		-	-	-	-
chicken stock	1	quart		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
creme fraiche	1	cup		-	-	-	-
dijon mustard	1/2	cup		-	-	-	-
granny smith apple	1		diced	119.48	28.0366	0.9064	0.3914

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