John Myers
Contents
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Ingredients
- 300 g Carrots
- 1 teaspoon Olive oil
- Salt a little sugar and pepper
- 200 Milliliters Apple juice or orange juice
- 100 g Chicken breast fillet
- 30 g Cream
- 0,25 Bunch parsley
Instructions
- 1.) Peel the carrots and cut into pieces. Heat olive oil in a saucepan and sauté the carrots in it. Season with salt, a little sugar and a little pepper. Pour in the apple juice and simmer for 15 minutes with the saucepan slightly open. Puree the soup with the hand blender. If the consistency is too thick, add a little more water. 2.) Cut the chicken breast fillet into small, fine strips, add to the soup and let it cook. Wash and chop the parsley and add to the soup. Divide between two plates and garnish with whipped cream. Nutritional values per serving 210 kcal / 13.3 g E / 8 g F / 20 g KH / 3.9 g Ba / 1 BE lipase units 16,000
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 3.5gProtein: 6.1gFat: 7.3g
