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Fuvesleves (Herb Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.2429
Energy (kCal)532.0768
Carbohydrates (g)18.4827
Total fats (g)44.6979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook all the herbs in 2 tablespoons butter for 2-3 minutes. | 2. Sprinkle with flour, then stir and cook another 4 minutes. | 3. Set aside. | 4. Pour 6 cups of water into a pot and bring to a slow simmer. | 5. Add salt and pepper. | 6. Mix egg yolks, sour cream and remaining butter; whip into the simmering soup. | 7. Cook soup over low heat, stirring, until it thickens. | 8. Add herbs and simmer another few minutes. | 9. Place half of a toasted roll in a soup plate and ladle soup over it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marjoram leaf 1 teaspoon - - - -
    thyme leaf 1 teaspoon - - - -
    chive 1 tablespoon cut 0.9 0.1305 0.0981 0.0219
    mint 1 teaspoon chopped 0.836 0.1598 0.0625 0.0139
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8
    purpose flour 1 tablespoon - - - -
    water 6 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    black pepper 1 pinch 0.3608 0.0919 0.0149 0.0047
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    cream 1 tablespoon sour 23.76 0.5556 0.2928 2.322
    hard 3 cut toasted - - - -

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



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