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Chavrie Vichyssoise

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.833
Energy (kCal)612.7253
Carbohydrates (g)27.469
Total fats (g)57.471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot. | 2. Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked. | 3. Add the Chavrie® and season with salt and pepper. | 4. Pour entire contents in a blender and puree or puree with a hand held mixer. | 5. Strain through a fine chinois. | 6. Chill in the refrigerator overnight and serve very cold. | 7. Garnish with a dollop of Chavrie® in each chilled bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 2 chopped washed 108.58 25.186999999999998 2.67 0.534
    white mushroom 1 cup sliced 15.4 2.282 2.1630000000000003 0.23800000000000002
    vegetable oil 2 ounces 488.7453 0.0 0.0 56.699
    chicken stock 1 quart - - - -
    russet potato 1 peeled diced - - - -
    chavrie goat cheese garnishing 2 packages - - - -

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



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