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Creme Du Barry (Cauliflower Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.6417
Energy (kCal)774.787
Carbohydrates (g)85.3821
Total fats (g)29.5962
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add oil and butter to pan and heat. Add leeks and cook on low for 10 minutes. | 2. Add cauliflower, potatoes and stock. Stir. Season with salt,pepper, garlic. | 3. Cover and bring to a boil. Then simmer for about 20 min or until cauliflower and potatoes are soft. Cool slightly. | 4. Puree in a blender or food processor until smooth. Careful! You might have to do that in batches. Return to pan and heat. Check for seasoning. You might have to add some chicken stock or milk to adjust consistency. | 5. Pour into soup bowls and garnish with chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    leek 2 washed chopped 108.58 25.186999999999998 2.67 0.534
    cauliflower 1 26.75 5.3179 2.0544 0.2996
    potato 1 cubed - - - -
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    salt - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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