Spring Onion And Mushroom Soup With An Almond Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 8 | Carrots, roughly chopped | |
| 2 | Onions, roughly chopped | |
| 4 | Sticks celery, roughly | |
| chopped | ||
| 4 | Chicken legs | |
| 4 | pt | Water |
| 2 | oz | Butter |
| 2 | oz | Flour |
| 3 | pt | Chicken stock |
| 4 | Carrots, roughly chopped | |
| 4 | Sticks celery, roughly | |
| chopped | ||
| 1 | Leek, roughly chopped | |
| 1 | Onion, roughly chopped | |
| 10 | Mushrooms, sliced | |
| 2 | Spring onions, roughly | |
| chopped | ||
| 1/4 | pt | Cream |
| 1 | Egg yolk | |
| 1 | oz | Flaked almonds |
INSTRUCTIONS
Stock, boil the water and add the vegetables. Add the chicken and bring to the boil. Simmer for 2-4 hours. Soup, melt the butter in a pan and add the vegetables. Sprinkle with the flour. This forms the thickening agent for the soup. Next add the stock. Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes. When cooked, place in a food processor until well blended. Finish by adding the egg and cream to give it a glaze. Ladle into bowls and serve with a few flaked almonds on top. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2501
Calories From Fat: 1077
Total Fat: 122g
Cholesterol: 508.2mg
Sodium: 5297.5mg
Potassium: 8796mg
Carbohydrates: 283.9g
Fiber: 67.8g
Sugar: 100.3g
Protein: 94.5g