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Ingredientes
- 1/2 c. Butter
- 1/2 c. Flour
- 4 x Cloves garlic, chopped
- 2 Tbsp. Fresh ginger, grated
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd cardamom
- 1/2 tsp Grnd coriander
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- 1/2 tsp Garam masala
- 1/2 tsp Cayenne
- 2 quart Chicken stock, *
- 1 c. Cooked chicken, diced
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 c. Lowfat milk, **
- 1/4 c. Heavy cream
- Â Â Fresh grnd pepper, to taste
Direcciones
- 1. In a large soup pot, heat the butter over medium heat. Sprinkle the flour and stir steadily till the mix just begins to turn golden.
- 2. Stir in the garlic and ginger paste and the dry masala, blending well.
- 3. Add in the stock.
- 4. Bring soup to the boil, then lower heat and simmer 10 min.
- 5. Add in the chopped chicken breast, the sugar and salt, and the 1/2 c. of lowfat milk. Simmer 5 min. When serving, top with a tsp. of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.
- NOTES :*If you are making stock from scratch, bring 2 pounds of chicken breasts to boil in 3 qts of water. Skim off surface scum, and reduce to
- 2 qts. This will take about 1 hour.
- **Rooby's note: I've used canned evaporated lowfat milk in a healthy pinch and I think my
- family actually prefers it which way.
- This recipe is one of my family's very favorites. They much prefer this
- over the standard chicken soup I make!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 291 | 67% |
| Total Fat 33.0g | 41% |
| Saturated Fat 18.44g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1538mg | 64% |
| Potassium 581mg | 17% |
| Total Carbs 19.11g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.87g | 2% |
| Protein 15.65g | 25% |
