Directions:
- Place chicken broth in a large saucepan
- Bring to a boil
- Trim root and leaves from leek, leaving only white stalk
- Chop stalks into thin slices
- Add carrots, potatoes and leeks to chicken broth
- Reduce heat to medium
- Cook for 7 to 8 minutes, until vegetables are tender
- Roll spinach leaves together into a cigar shape
- Slice thinly
- Add spinach and peas and shredded cooked chicken to broth
- Cook for 2 minutes
- Remove from heat
- In a small bowl, combine cream, egg yolks, curry, basil, salt and pepper
- Stir cream mixture into soup
- Return saucepan to heat
- Cook gently over low heat to heat through
- Do not boil
- Adjust seasoning to taste
- Serve with warm bread
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.02 Kcal (875 kJ) | ||
| Calories from fat | 49.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 8% | |
|---|---|---|---|
| Cholesterol | 75.35mg | 25% | |
| Sodium | 1172.35mg | 49% | |
| Potassium | 1078.45mg | 23% | |
| Total Carbs | 30.69g | 10% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 40.1mg | 67% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 44.39 Kcal (186 kJ) | ||
| Calories from fat | 10.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 8% | |
|---|---|---|---|
| Cholesterol | 16mg | 25% | |
| Sodium | 248.96mg | 49% | |
| Potassium | 229.02mg | 23% | |
| Total Carbs | 6.52g | 10% | |
| Sugars | 0.72g | 14% | |
| Dietary Fiber | 1.03g | 19% | |
| Protein | 1.67g | 16% | |
| Vitamin C | 8.5mg | 67% | |
| Iron | 0.7mg | 17% | |
| Calcium | 17.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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