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German Cream of Chicken Soup: Suppe, Heidelberger Art

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.317
Energy (kCal)1421.8353
Carbohydrates (g)57.81
Total fats (g)129.2556
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine stock or bouillon and water in large kettle; add sugar and rice or barley. | 2. Rinse chicken; drain; pat dry. | 3. Rub lightly with salt. | 4. Place chicken in bouillon kettle. | 5. Cover; bring to a boil. | 6. Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours. | 7. Remove chicken. | 8. Strain broth through colander, mashing rice or barley through with liquid. | 9. Melt butter or chicken fat in soup kettle; blend flour smoothly with it. | 10. Stir strained soup into fat and flour mixture. | 11. Let cook 30 minutes, stirring frequently. | 12. Add 1 cup cream; stir and bring to a gentle boil, but do not let boil. | 13. Beat yolks with remaining 1/4 cup cream and stir into soup. | 14. Add salt and pepper if needed. | 15. In each soup plate put a few even strips of breast of the boiled chicken. | 16. Pour hot soup over. | 17. Soup should be creamy, pale yellow, but not too thick. | 18. Serves 6. | 19. Luchow’s German Cookbook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bouillon 1 quart - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    rice 2 tablespoons 84.8688 17.6328 1.7436 0.74
    chicken 3 -4 - - - -
    salt 1 tablespoon - - - -
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    cream 1 1/4 1/4 990.0 19.95 10.89 104.04
    egg yolk 3 beaten 164.22 1.8309 8.0886 13.5354

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



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