| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gabriel’s, Gate |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken fillets |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Butter |
| 2 |
md |
Leeks; finely sliced |
| 1 |
|
Carrot; diced |
| 1 |
md |
Potato; diced |
| 8 |
c |
Chicken stock |
|
|
Salt and freshly ground black pepper |
| 1 |
c |
Corn kernels |
| 2 |
tb |
Parsley |
INSTRUCTIONS
Cut chicken into very small pieces and toss in a bowl with soy sauce.
Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add
carrot and stir fry for 1 minute. Add potato and chicken stock and season
with salt and pepper. Bring to the boil and cook on medium heat for 15
minutes.
Blend half the soup to a puree and return the pureed soup to the pan. Add
corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and
leave on gentle heat for 5 minutes without boiling it. Stir in parsley and
serve.
Converted by MC_Buster.
Per serving: 589 Calories (kcal); 7g Total Fat; (11% calories from fat);
18g Protein; 96g Carbohydrate; 10mg Cholesterol; 18326mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“No one understands like Jesus”