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Watercress Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.0956
Energy (kCal)1450.9962
Carbohydrates (g)106.7089
Total fats (g)112.1018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a soup pot, at low heat melt the butter. | 2. Add the leek and cook until it begins to soften. | 3. Add the pear and cook covered for few minutes also until tender. | 4. Add the watercress, vegetable stock and continue cooking for about 10 minutes. | 5. Season with salt and pepper. | 6. Pour the cream and puree in the blender. | 7. Add additional salt and pepper to taste and serve with a piece of country bread if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watercress 2 bunches - - - -
    pear 3 cored peeled cut 239.4 63.966 1.5119999999999998 0.588
    leek 1 chopped 54.29 12.5935 1.335 0.267
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    heavy cream 8 ounces 771.1062 6.2142 6.441 81.828
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188

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



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