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Scottish Potato Dulse Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)1.2808
Carbohydrates (g)0.4116
Total fats (g)0.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and chop potatoes (no need to peel them). | 2. Place them in a pot with 1 large handful of the dulse (red seaweed can be found near the fish section of most grocery stores and costs about $3). | 3. Cover with enough water to boil the potatoes without boiling away. The potato water is the stock. | 4. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are very soft and watery. | 5. Add the juice of 1 lemon and pepper to taste and salt if necessary (dulse is very salty). | 6. It's ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    dulse 1/4 cup seaweed - - - -
    water 2 -5 cups 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt pepper - - - -

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



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