Poultry and Spring Onion Consomme

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Poultry and Spring Onion Consomme
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
97
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie97 kcal(5 %)
Protein1.94 g(2 %)
Fat7.19 g(6 %)
Carbohydrates6.6 g(4 %)
Sugar added0 g(0 %)
Roughage1.15 g(4 %)
Vitamin A51.98 mg(6,498 %)
Vitamin D0 μg(0 %)
Vitamin E0.25 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.06 mg(4 %)
Folate19.04 μg(6 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8.39 mg(9 %)
Potassium67.95 mg(2 %)
Calcium33.03 mg(3 %)
Magnesium7.73 mg(3 %)
Iron1.26 mg(8 %)
Iodine0.15 μg(0 %)
Zinc0.06 mg(1 %)
Saturated fatty acids0.94 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
cup olive oil
thyme
5 cups chicken stock
1 Leek (green tops only)
½ lemon (zest pared in ribbons)
2 scallions trimmed (with tops reserved)
1 bay leaf
How healthy are the main ingredients?
olive oilthymeLeeklemon

Preparation steps

1.
Heat the olive oil in a medium, heavy-based saucepan over a moderate heat. Add half of the thyme sprigs, bay leaf, leek tops and spring onions and saute for 1-2 minutes, stirring all the time.
2.
Cover with the stock and add the lemon zest at this point. Bring to the boil, then reduce to a simmer for 15 minutes.
3.
Remove from the heat, adjust the seasoning if necessary, then add the remaining thyme sprigs. Serve directly from the saucepan.
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