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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender. | 2. Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream. | 3. Place the soup in the refrigerator and cool for at least 5 hours. | 4. Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools. | 5. To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock vegetable	4	cups		-	-	-	-
potato	2		peeled diced	-	-	-	-
carrot	16	ounces	sliced	185.9727	43.4541	4.2184	1.0886
leek	1		sliced	54.29	12.5935	1.335	0.267
shallot	1		diced	115.2	26.88	4.0	0.16
white pepper	1	dash		-	-	-	-
coconut milk	2/3	cup		368.0	8.863999999999999	3.6639999999999997	38.144
soymilk	1/2	cup		65.61	7.6302	3.9730000000000003	2.1263
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
dark molasses	1	tablespoon		-	-	-	-

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