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Leek and Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.3074
Energy (kCal)1683.2347
Carbohydrates (g)170.3103
Total fats (g)72.008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter over low heat in large sauce pan. | 2. Sweat leaks and onions until moderately soft and translucent. | 3. Stir in potatoes and stock. | 4. Season and bring to a boil. | 5. Simmer until all vegetables are very tender. | 6. Puree soup to smooth consistency. | 7. Wash and shred sorrel leaves, garnish on top of soup just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 5 ounces 807.975 37.1243 25.2457 68.04
    onion 20 ounces julienned 226.7959 52.9569 6.2369 0.5670000000000001
    leek 20 ounces julienned 345.8638 80.2291 8.5048 1.7009999999999998
    potato 5 peeled diced - - - -
    chicken stock white 5 quarts 302.6 0.0 67.32 1.7
    salt - - - -
    white pepper - - - -
    sorrel leaf 12 ounces 302.6 0.0 67.32 1.7

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



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