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Watercress Soup (Julia Child)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.005
Energy (kCal)162.87
Carbohydrates (g)37.7805
Total fats (g)0.801
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. When measuring the watercress leaves and stems, pack them down in the measuring cup. | 2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender. | 3. Stir in watercress and simmer 5 minutes. | 4. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained. | 5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. | 6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 peeled diced - - - -
    leek 3 cups sliced 162.87 37.7805 4.005 0.8009999999999999
    water 2 quarts - - - -
    salt 1 tablespoon - - - -
    watercress leaf 1 cup - - - -
    butter 4 -6 tablespoons softened 0.0 0.0 0.0 0.0

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



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