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French Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5693
Energy (kCal)283.905
Carbohydrates (g)61.6184
Total fats (g)3.0606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes, onions celery carrots, and leek in a saucepan. Add salt and enough water just to cover. | 2. Cut butter in pieces and add to pot. | 3. Bring to a boil, cover and simmer 1/2 hour until vegetables are soft. | 4. Take off heat and add shredded lettuce. Stir until lettuce is wilted. | 5. Using stick blender, blend until smooth. | 6. Return to heat and dilute with half and half. Warm and serve with additional salt and pepper if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 - - - -
    onion 2 88.0 20.548000000000002 2.42 0.22
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    carrot 2 104.96 24.5248 2.3808 0.6144
    leek 1 54.29 12.5935 1.335 0.267
    butter 1/4 21.375 0.9821 0.6679 1.8
    salt 1 teaspoon - - - -
    iceberg lettuce 1/2 shredded 5.04 1.0692 0.324 0.0504
    half 3/4 cup - - - -

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



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