Try this Chicken Consomme with Lemon Thyme And Asparagus recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine chicken meat, onion, leeks, celery, carrot, 1 1/2 teaspoons of the lemon thyme, pepper, and lemon zest and mix well. Add egg whites and mix well. Add vegetable mixture to cold stock and place in a large stockpot. Place on low to medium heat and bring to a boil, stirring often so that the vegetable mixture does not stick to the bottom and burn. Once the stock has come to a boil, stop stirring. The vegetable mixture will form a clump or "raft" on top of the liquid. Let the mixture boil gently for 1 hour. Dont boil it too hard or the raft will break apart. At the end of 1 hour, turn off the stove and allow the soup to sit for 10 minutes. Strain soup through a fine strainer lined with a paper coffee filter, discarding the vegetables. To serve, reheat soup with the remaining 1 1/2 teaspoons of lemon thyme, and season with salt and pepper. Place 4 spears of asparagus in each serving bowl. Pour hot soup over asparagus and serve immediately. Serves four. Per serving: 996 Calories (kcal); 23g Total Fat; (22% calories from fat); 107g Protein; 75g Carbohydrate; 213mg Cholesterol; 13559mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 11 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (3109g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1039 | ||
Calories from Fat: 311 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 4118.8mg | 142 % | |
Potassium 3033.9mg | 80 % | |
Total Carbohydrate 102.3g | 30 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 102g | ||
Protein 72.7g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1039
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