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Potage Crécy (French Carrot Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.7398
Energy (kCal)694.3762
Carbohydrates (g)82.8407
Total fats (g)37.3597
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden. | 2. Add carrots, broth, tomato paste and rice. Simmer 30 minutes. | 3. Puree in blender in small batches until smooth. Return to pan. | 4. Add salt and pepper and stir in the cream. Simmer for 10 minutes. | 5. Stir in the softened butter and serve with two carrot curls per serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1 cup minced 64.0 14.944 1.76 0.16
    carrot 3 cups minced 157.44 36.7872 3.5712 0.9216
    chicken broth 1 quart - - - -
    tomato paste 3 teaspoons 13.53 3.1201 0.7128 0.0775
    white rice 2 tablespoons uncooked 84.4062 18.4884 1.6488 0.1526
    salt - - - -
    black pepper - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    butter 1 tablespoon softened 171.0 7.857 5.343 14.4
    carrot curl 12 - - - -

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



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