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Potato and Garlic Soup With Herbs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.795
Energy (kCal)620.376
Carbohydrates (g)23.4172
Total fats (g)37.7577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in heavy large saucepan over medium heat. | 2. Add onion, sauté until golden, about 10 minutes. | 3. Add broth, potatoes, garlic and bay leaf; bring to boil. | 4. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. | 5. Cool slightly. | 6. Discard bay leaf. | 7. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). | 8. Return soup to same saucepan. | 9. Season to taste with salt and pepper. | 10. Simmer until heated through. | 11. Ladle soup into bowls. | 12. Sprinkle with chives and thyme and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    chicken broth 4 cups canned low sodium 312.48 7.56 44.5536 10.4832
    russet potato 2 peeled cut - - - -
    garlic clove 6 peeled - - - -
    bay leaf 1 - - - -
    chive 1/4 cup minced 3.6 0.522 0.3924 0.0876
    thyme 2 teaspoons minced 1.6159999999999999 0.3912 0.08900000000000001 0.0269

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



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