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Sweet Potato, Parsnip and Turnip Bisque

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)52.844
Protein (g)5.7141
Carbohydrates (g)19.9544
Energy (kCal)565.94
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened. | 2. Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally. | 3. Add the chicken stock and bring to a boil. | 4. Boil uncovered for 15 minutes or until vegetables are tender. | 5. Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot. | 6. Slowly add the heavy cream into the puree. | 7. Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 peeled cubed sweet - - - -
    parsnip 2 peeled chopped - - - -
    turnip 1 peeled chopped 34.16 7.8446 1.0979999999999999 0.122
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    chicken stock 1 container - - - -
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    extra virgin olive oil 2 teaspoons - - - -
    cream sour - - - -
    flat leaf parsley chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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