Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.