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Leek Soup With Herby Croutons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4566
Energy (kCal)332.954
Carbohydrates (g)20.8147
Total fats (g)28.0858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes. | 2. Add the vegetable stock, bring to the boil and cook for 20 minutes. | 3. Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste. | 4. Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese. | 5. Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling. | 6. Heat the soup through gently, but do not boil. | 7. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    potato 1 peeled cubed - - - -
    leek 1 washed chopped 54.29 12.5935 1.335 0.267
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188
    herb 9 ounces soft - - - -
    salt black pepper ground - - - -
    white bread 4 slices - - - -
    3 1/2 1/2 soft - - - -
    chive chopped - - - -

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



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