RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.299
Energy (kCal)	768.29
Carbohydrates (g)	18.3475
Total fats (g)	76.035
Fatty acids, total saturated 20:0 (g)	0.0987
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3569
Fatty acids, total polyunsaturated 17:1 (g)	0.1365
Fatty acids, total trans-monoenoic (g)	2.1000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1218
Fatty acids, total saturated 4:0 (g)	1.5372
Fatty acids, total trans (g)	2.5956
Riboflavin (mg)	0.4215
Tocopherol, beta (mg)	0.0000
Lactose (g)	6.1320
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0420
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	7.5030
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2080
Proline (g)	0.6929
Fatty acids, total polyunsaturated 18:1 t (g)	1.8711
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0538
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.1900
Copper, Cu (mg)	0.1299
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6108
Total lipid (fat) (g)	76.0350
Vitamin K (phylloquinone) (g)	48.5500
Cholesterol (mg)	237.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0063
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2562
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	65.3600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0819
Vitamin A, IU (IU)	4570.6300
Energy (kcal)	768.2900
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3776
Fatty acids, total saturated 14:1 (g)	0.7224
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1546
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0189
Sugars, total (g)	9.6030
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1890
Vitamin C, total ascorbic acid (mg)	11.9400
Lutein + zeaxanthin (g)	1691.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4068
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0063
Magnesium, Mg (mg)	39.6200
Fatty acids, total saturated 16:0 (g)	19.5596
Carbohydrate, by difference (g)	18.3475
Vitamin D (IU)	132.3000
Fructose (g)	0.0000
Fluoride, F (g)	6.3000
Aspartic acid (g)	0.5635
Tyrosine (g)	0.3179
Potassium, K (mg)	359.7000
Fatty acids, total saturated 12:0 (g)	2.2050
Vitamin A, RAE (g)	936.9700
Serine (g)	0.2793
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3220
Fatty acids, total trans-polyenoic 22:4 (g)	0.0210
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0189
Fatty acids, total saturated 22:0 (g)	0.0315
Fatty acids, total saturated 14:0 (g)	6.9951
Histidine (g)	0.1609
Isoleucine (g)	0.3529
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3948
Niacin (mg)	0.4904
Water (g)	195.2710
Fatty acids, total saturated 8:0 (g)	0.8064
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0168
Carotene, beta (g)	1041.2000
Sodium, Na (mg)	74.5000
Iron, Fe (mg)	2.0790
Energy (kJ)	3213.1500
Ash (g)	2.0475
Caffeine (mg)	0.0000
Glycine (g)	0.2000
Fatty acids, total trans-polyenoic (g)	0.4956
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0042
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7770
Fatty acids, total polyunsaturated (g)	3.4447
Vitamin E (alpha-tocopherol) (mg)	2.7508
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2809
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.2789
Vitamin D (D2 + D3) (g)	3.3600
Vitamin D3 (cholecalciferol) (g)	3.3600
Lysine (g)	0.3298
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0861
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1641
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.7413
Fatty acids, total trans-polyenoic 18:3i (g)	0.0084
Thiamin (mg)	0.0954
Folate, food (g)	65.3600
Fatty acids, total saturated 20:1 (g)	0.1365
Fatty acids, total monounsaturated (g)	19.1157
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.8354
Fatty acids, total polyunsaturated 16:1 t (g)	0.2289
Fatty acids, total polyunsaturated 17:0 (g)	0.4410
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	43.7350
Fatty acids, total polyunsaturated 16:1 c (g)	1.1487
Fatty acids, total saturated (g)	48.4028
Vitamin B-12 (g)	0.3360
Calcium, Ca (mg)	191.1100
Fatty acids, total saturated 10:0 (g)	1.9005
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2570
Glutamic acid (g)	1.4023
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0042
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	850.5000
Leucine (g)	0.5768
Folate, DFE (g)	65.3600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.4872
Fiber, total dietary (g)	1.6020
Tryptophan (g)	0.1493
Threonine (g)	0.3207
Fatty acids, total polyunsaturated 18:1 c (g)	14.8638
Manganese, Mn (mg)	0.4407
Protein (g)	7.2990
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.7364
Betaine (mg)	0.0000
Phosphorus, P (mg)	152.9500
Tocopherol, gamma (mg)	0.5040

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the olive oil in a medium pot over medium heat. Add potatoes, leeks, onions, celery, and garlic. Cook, stirring occasionally. When potatoes begin to stick to the bottom of the pot(about 15 minutes), reduce heat to medium low. Continue cooking vegetables until soft, about 15 minutes more. | 2. Meanwhile, bring 8 cups water to a boil in another pot. Add 1 tbls. salt and the parsley and boil for 5 minutes. Strain parsley, reserving 6 cups of the water. | 3. Add reserved cooking water to the pot of vegetables and simmer over medium heat for 15 minutes, add cream and simmer for 15 more minutes. | 4. Puree the soup with reserved parsley in batches(be careful not to fill the blender up too full or it will overflow!) until it is smooth. Adjust the seasonings. Serve the soup garnished with chives or other herbs and with additional sea salt at the table, if desired. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	teaspoons		-	-	-	-
potato	3		peeled diced	-	-	-	-
leek	1		trimmed sliced washed	54.29	12.5935	1.335	0.267
yellow onion	1		peeled sliced	-	-	-	-
celery rib	1/4		sliced	-	-	-	-
garlic clove	3		crushed peeled	-	-	-	-
parsley leaf	3	cups		-	-	-	-
heavy cream	1 3/4	3/4		714.0	5.754	5.9639999999999995	75.768
chive	1	bunch	chopped	-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Soup D'herbes Potageres(Pot Herb Soup)