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Creamy Courgette (Zucchini) or Cucumber Soup.

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)119.34
Carbohydrates (g)-
Total fats (g)13.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil. | 2. When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour. | 3. After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer. | 4. Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps. | 5. Remove from the heat & stir in the cream, reserving 4 tbsp for later. | 6. Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    courgette 2 - - - -
    brown onion 1 - - - -
    water 2 1/4 0.0 0.0 0.0 0.0
    chicken stock cube 1/2 - - - -
    black pepper milled - - - -
    schwartz italian seasoning 1 pinch - - - -
    double cream 1/4 cup - - - -
    basil leaf - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    plain flour 2 tablespoons - - - -

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



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