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Vichyssoise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.8394
Energy (kCal)931.216
Carbohydrates (g)48.8999
Total fats (g)68.1235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture. | 2. Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight. | 3. When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 3 washed sliced - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    potato 2 peeled sliced - - - -
    chicken stock 3 cups 259.2 25.416 18.144000000000002 8.64
    salt 1 teaspoon - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    chive chopped - - - -

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



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