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Cream of Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.4228
Energy (kCal)1849.0731
Carbohydrates (g)296.8709
Total fats (g)46.4686
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice in 2 quarts salted water for 10 minutes. | 2. Add the vegetables that require longer cooking, then the other ones. | 3. Cook until all are tender, then add 1 quart (or more) of milk and simmer; thicken with 1 tablespoon flour and a little water. | 4. Taste for seasonings. | 5. Just before serving, stir egg yolk into soup, stirring. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 1/2 1/2 1018.425 211.5938 20.9235 8.88
    salt water 2 quarts - - - -
    celery 1 cup diced 16.16 2.9997 0.6969 0.1717
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    onion 2/3 cup diced 42.6667 9.9627 1.1733 0.1067
    cauliflower 2/3 cup diced 17.8333 3.5453 1.3696 0.1997
    spinach 1/2 cup chopped 3.45 0.5445 0.429 0.0585
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    milk 1 quart 595.36 46.6528 30.744 31.9152
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    salt 1/2 teaspoon - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    sugar 1 pinch 1.1471 0.2869 0.0 0.0

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



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