RecipeDB

Cooking in progress....

Asparagus and Almond Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2525.163
Energy (kCal)12466.3125
Carbohydrates (g)2.5691
Total fats (g)188.9434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute. | 2. Serve either warm or chilled, garnished with the reserved asparagus tips. | 3. This soup can also be frozen. | 4. Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 450 11347.5 0.0 2524.5 63.75
    vegetable stock 1 1/4 1/4 13.8125 2.5691 0.6629999999999999 0.1934
    almond 125 g ground 1105.0 0.0 0.0 125.0
    salt - - - -
    black pepper ground - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition