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Welsh Leek Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.2137
Energy (kCal)424.5833
Carbohydrates (g)60.5985
Total fats (g)16.7233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned. | 2. Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender. | 3. Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth. | 4. Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling. | 5. Serve hot, garnished with snipped chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    leek 1 1/2 trimmed washed 81.435 18.8903 2.0025 0.4005
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    celery rib 2 chopped - - - -
    chicken stock 2 pints - - - -
    salt pepper - - - -
    plain yogurt 5 ounces 93.5533 13.7353 3.7421 2.4948
    chive snipped - - - -

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



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