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Cawl Tomato Ac Afal (Welsh Tomato and Apple Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)126.91
Energy (kCal)2339.6775
Carbohydrates (g)84.2058
Total fats (g)176.6175
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score a small x with a knife on the bottom of each tomato. | 2. Place the tomatoes in boiling water for 2-3 minutes. | 3. Remove to cold water; the skins will peel off easily. | 4. Cut up the tomatoes. | 5. Peel and dice the onions and apples. | 6. Place the tomatoes, onions and apples with the stock in a saucepan. | 7. Season to taste. | 8. Note: If you wish to make this a cream soup, add the cream now. | 9. Bring to the boil and simmer for 20 minutes until the onions are soft. | 10. Puree the mixture and then strain to remove the tomato pips. | 11. The soup should be completely smooth. | 12. Serve hot garnished with chives or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 40.2099 8.6898 1.9658 0.4468
    onion 1 1/2 1/2 96.0 22.416 2.64 0.24
    cooking apple 1 lb 403.4676 0.0 89.7602 2.2667
    chicken stock 2 1/2 cups 216.0 21.18 15.12 7.2
    cream 2 cups 1584.0 31.92 17.424 166.46400000000003
    salt pepper 403.4676 0.0 89.7602 2.2667
    chive - - - -

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



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