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Hot Vichyssoise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.3461
Energy (kCal)1209.14
Carbohydrates (g)139.5245
Total fats (g)58.7261
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in large saucepan, saute leeks and onion until tender. | 2. Add broth and potatoes, cover and simmer for 15 minutes or until potatoes are tender. | 3. Reserve 3 cups of soup and puree the rest in blender until smooth. Return to saucepan and add chives, salt and pepper. | 4. Heat gently, stirring constantly, until mixture comes to a boil. | 5. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    leek 5 minced - - - -
    onion 1 minced 44.0 10.274000000000001 1.21 0.11
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    potato 4 cubed - - - -
    chive 3 tablespoons chopped 2.7 0.3915 0.2943 0.0657
    salt - - - -
    black pepper - - - -

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



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