Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50 g (2 oz) butter
- 250 g (8 oz) potato, diced
- 250 g (8 oz) leek, chopped
- 3 bunches watercress, stalks removed
- 1 liter (1 3/4 pints) chicken stock, salt and pepper to taste, grated rind and juice of 1 lime
- 4 tablespoons cream watercress sprigs to garnish
Directions
Melt the butter in a large pan. Add the potato and leek, and cook gently for about 10 minutes until soft.
Meanwhile finely chop the watercress. Add the chicken stock to the pan, bring to the boil and add a pinch of salt. Add the watercress and simmer for 8 minutes.
Transfer to a food processor or blender and puree until smooth.
Return the soup to the pan. Add the lime rind and juice, check the seasoning and heat through.
Transfer to individual soup plates, swirl in the cream and serve garnished with watercress.
Category:Egyptian Recipes
Category:Egyptian Soups