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Recipe by Emporion
Canja is a traditional Portuguese soup made with chicken broth enriched with rice and chicken livers. It is a nourishing and comforting dish, perfect for cold days and for strengthening the immune system. Its origin dates back to the 15th century and it has become one of the most popular soups in Portugal. Its preparation is simple and requires few ingredients. Canja is often served as a first course but can also be eaten as a main dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: It is a soup of liver and rice typical of Portugal
Step 2 of 7: Prepare a chicken broth (from an old, fatty hen) flavored with bay leaves, onion, garlic, and black peppercorns
Step 3 of 7: Skim the broth during cooking and strain it through a wet cloth to remove as much fat as possible
Step 4 of 7: Finely chop 500 g of chicken livers and quickly sauté them with a little oil, salt, and pepper
Step 5 of 7: Pour the drained livers into the boiling broth and add 300 g of rice cooked separately
Step 6 of 7: Adjust the salt and garnish with chopped parsley
Step 7 of 7: Season with a pinch of saffron (optional) dissolved in a little broth
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving200 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,702 kJ407 kcal | 850 kJ203 kcal |
| Fat | 5.87 g | 2.93 g |
| of which saturated fatty acids | 1.82 g | 0.91 g |
| Carbohydrates | 61.14 g | 30.53 g |
| of which sugars | 0.34 g | 0.17 g |
| Fibre | 0.38 g | 0.19 g |
| Protein | 31.2 g | 15.58 g |
| Salt | 0.1 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
