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Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.482
Energy (kCal)674.1567
Carbohydrates (g)94.8577
Total fats (g)27.6866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion and potato. | 2. Season well, stir, then cover with a lid made from baking parchment, putting the paper on top of the vegetables. | 3. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil. | 4. When the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the potatoes are soft enough to crush. | 5. Purée the soup in a blender. Taste and adjust the seasoning. Thin with more stock or milk if you like. | 6. Serve sprinkled with a few chopped herbs and some chive or thyme flowers in season, or garnish with potato chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    onion 4 ounces chopped 45.3592 10.5914 1.2474 0.1134
    potato 14 ounces peeled diced 305.6075 69.4166 8.1363 0.3572
    salt - - - -
    black pepper ground - - - -
    chicken stock vegetable 1 quart - - - -
    herb 1 -2 chopped - - - -

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

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