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Spicy Swiss Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.2426
Energy (kCal)1798.99
Carbohydrates (g)54.9187
Total fats (g)138.7712
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 2 tablespoons of butter in a heavy soup pot. Saute shallot in butter until translucent and soft, about 3 minutes. Add the potatoes, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until potatoes are soft when poked with a knife-tip. Strain the liquid into a bowl and set aside. | 2. Pass potatoes through a food mill or ricer. Return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. Whisk gently until combined well, but do not overwork the potatoes. Season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter. | 3. Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons divided 256.5 11.7855 8.0145 21.6
    shallot 1 chopped - - - -
    idaho potato 1 1/2 peeled quartered - - - -
    chicken broth 3 cups low sodium 234.36 5.67 33.4152 7.8624
    water 3 cups 0.0 0.0 0.0 0.0
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    heavy cream 1 1/2 cups 612.0 4.9319999999999995 5.112 64.944
    salt - - - -
    black pepper ground - - - -
    cayenne pepper - - - -
    gruyere cheese 3/4 cup grated 408.87 0.3564 29.5119 32.0166
    hot paprika 2 teaspoons - - - -
    scallion 2 sliced 64.0 14.68 3.66 0.38

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



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