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Chilled Cream of Watercress Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)145.567
Energy (kCal)5247.3548
Carbohydrates (g)221.8289
Total fats (g)458.9948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes. | 2. Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender. | 3. Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish). add 3/4 of the cream and blend in a blender/processor until completely smooth. | 4. Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 500 peeled cubed - - - -
    leek 2 washed sliced - - - -
    watercress 80 - - - -
    vegetable stock 750 ml 35.0292 6.5154 1.6814 0.4904
    cream 280 ml 937.3256 18.8885 10.3106 98.5044
    butter 50 4275.0 196.425 133.575 360.0
    salt black pepper - - - -

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



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