RecipeDB

Cooking in progress....

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.



    Similar Recipes by Processes Similar Recipes by Category Composition