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Cold Curried Chicken Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.9467
Energy (kCal)1991.9775
Carbohydrates (g)113.1693
Total fats (g)147.5069
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly. | 2. Let cool. | 3. Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly. | 4. Pour into soup bowls and garnish with almonds and chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    salt 1 1/2 1/2 - - - -
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    rosemary 1/4 teaspoon 0.2292 0.0362 0.0058 0.0103
    milk 1 quart 595.36 46.6528 30.744 31.9152
    chicken 1 cup diced cooked - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    chive 1 teaspoon chopped 0.3 0.0435 0.0327 0.0073
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    almond 1/4 cup chopped toasted 481.78 0.0 0.0 54.5
    parsley chopped - - - -

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



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