RecipeDB

Cooking in progress....

Truffled Cream of Chestnut Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3582.0164
Energy (kCal)98281.3979
Carbohydrates (g)15811.3743
Total fats (g)2392.9104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a skillet and add minced shallots. | 2. Add chestnuts and let roast for a bit. | 3. Add vegetable broth and let cook until chestnuts are soft and heated through. | 4. Add cream, lemon juice and salt and pepper to taste. | 5. Puree soup and strain through a sieve (if preferred). | 6. Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chestnut 300 peeled cooked - - - -
    shallot 2 -3 minced 0.0 0.0 0.0 0.0
    vegetable broth 600 97416.0 15793.2 3571.92 2302.56
    cream 250 ml 836.8979 16.8648 9.2059 87.9504
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    truffle 1 truffle - - - -
    salt pepper cayenne - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition