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Creamed Avgolemono Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.3728
Energy (kCal)5921.0175
Carbohydrates (g)480.4338
Total fats (g)417.2745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter in a small bowl. Beat constantly, slowly add flour. | 2. Combine butter mixture with scalded milk and cream in a soup pot. | 3. Cook over medium heat, stirring frequently, until boiling. | 4. Reduce heat at once. | 5. Pour in stock and add rice. Simmer 30 minutes, skimming off fat. | 6. Beat egg yolks in a large bowl until fluffy. Pour in lemon juice a little at a time, while beating. | 7. Add 2 cups hot stock, a tablespoon at a time, while beating. | 8. Pour stock mixture into soup. Heat, but do not boil. | 9. Gartnish with sliced lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    flour 6 tablespoons 216.855 47.477 3.5254 0.8414
    milk 2 cups scalded 1104.0 26.592 10.992 114.432
    cream 2 cups scalded 1584.0 31.92 17.424 166.46400000000003
    chicken stock 1 1/2 1/2 129.6 12.708 9.072000000000001 4.32
    rice 2 cups cooked 1350.5 295.815 26.381 2.4419999999999997
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    lemon 3 3.8425 1.2349 0.1458 0.0397
    lemon 1 sliced 3.8425 1.2349 0.1458 0.0397

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



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