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Potage Lyonnais (Pumpkin Soup Lyon-Style)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5418.225
Energy (kCal)80379.0
Carbohydrates (g)402.975
Total fats (g)6352.02
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the pumpkin into chunks and peel them. | 2. Peel the potatoes. Cut them into pieces. | 3. Melt the butter in a large pot. | 4. Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender. | 5. Meanwhile, cut the Emmental into small pieces. | 6. When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat. | 7. Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1/4 - - - -
    potato 4 - - - -
    creme fraiche 250 - - - -
    swiss cheese 150 77814.0 285.12 5338.08 6136.02
    butter 30 2565.0 117.855 80.145 216.0
    salt - - - -
    pepper - - - -

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



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