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Soupe au Pistou

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)108.4299
Energy (kCal)2166.9263
Carbohydrates (g)421.6551
Total fats (g)12.4773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the beans, potatoes and tomatoes into the boiling water. | 2. Season with salt and pepper and boil over a hot fire. | 3. When the vegetables are almost cooked, add the vermicelli and finish cooking gently. | 4. Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth. | 5. Add 3 tablespoonfuls of the liquid from the pistou (soup). | 6. Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 cups boiling 0.0 0.0 0.0 0.0
    french bean 1 lb cut 1555.8237 290.7984 85.3208 9.1626
    potato 4 chopped - - - -
    tomato 3 peeled chopped 186.2069 41.2894 9.7151 1.6192
    vermicelli 1/4 lb 405.9657 85.9559 12.0656 1.4969
    garlic 3 cloves 13.41 2.9754 0.5724 0.045
    basil 1 cup 5.52 0.636 0.7559999999999999 0.1536
    tomato 1 grilled peeled seeded 186.2069 41.2894 9.7151 1.6192
    gruyere cheese grated - - - -

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



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