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Cherry Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3638
Energy (kCal)366.666
Carbohydrates (g)56.4758
Total fats (g)14.404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and drain the cherries. Remove the stems. | 2. Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes. | 3. Melt 1 1/2 tablespoon of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices. | 4. In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water. | 5. Using a spoon, remove the cherries from the pan. Add to the pan the corn starch mixture. Stir well over low heat for a few minutes. | 6. Return the cherries to the pan for a few seconds. | 7. Put a bread slice in a bowl. Pour the soup over the bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black cherry 1 3/4 3/4 - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water 1 tablespoon 0.0 0.0 0.0 0.0
    bread 6 slices - - - -
    kirsch 2 teaspoons - - - -

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



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