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Cold Wine Soup (Kalte Weinsuppe)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.6138
Energy (kCal)1611.0275
Carbohydrates (g)149.3919
Total fats (g)102.4375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine broth, wine and orange peel in a 2 quart pot. | 2. Bring to a fast boil, remove from heat, and pour into bowl or soup tureen. | 3. Refrigerate until thoroughly chilled (about 3 hours). | 4. Serve with a dollop of whipped cream on top and garnish with half an orange slice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 5 cups 811.8 131.61 29.766 19.188
    white wine 1 cup - - - -
    orange zest 1 teaspoon 1.94 0.5 0.03 0.004
    cream 1 cup whipped 792.0 15.96 8.712 83.23200000000001
    orange 3 cut 5.2875 1.3219 0.1058 0.0135

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



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