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Roasted Parsnip and Parmesan Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2420.1389
Energy (kCal)82377.433
Carbohydrates (g)18069.4017
Total fats (g)490.2571
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot. | 2. Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins. | 3. Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins. | 4. Remove from oven and lay pancetta aside for the garnish. | 5. Mix the vegetable mixture into the hot stock and puree until smooth. | 6. season to taste. | 7. Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    parsnip 700 cored sliced 69825.0 16748.69 1117.2 279.3
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    parmesan cheese 40 grated 11840.0 1280.0 1280.0 160.0
    pancetta 2 slices - - - -
    chicken stock 850 ml 310.413 30.4377 21.7289 10.3471
    double cream 4 tablespoons - - - -

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



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