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Cucumber and Chive Soup With Lemon and Dill

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2112
Energy (kCal)7.6897
Carbohydrates (g)2.248
Total fats (g)0.0972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and halve lengthwise the cucumbers. | 2. Scoop out the seeds with a spoon. | 3. Finely chop cucumbers and drain in a colander; squeeze out any excess liquid. | 4. In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender). | 5. Refrigerate until serving time. | 6. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 3 - - - -
    chive 1/3 cup chopped 0.9 0.1305 0.0981 0.0219
    plain nonfat yogurt 1 cup - - - -
    buttermilk 1 cup - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    dill weed 1 teaspoon dried 0.0797 0.013000000000000001 0.0064 0.0021
    salt 1 pinch - - - -
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    flat leaf parsley 1 tablespoon minced - - - -

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



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