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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes. | 2. Add the remaining tablespoon of oil and the potatoes and stir fry for another minute. | 3. Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy. | 4. Remove from the heat and puree the soup, using an immersion blender. | 5. Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours. | 6. After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	4		peeled chopped	459.36	27.3528	3.306	37.584
garlic clove	2		peeled minced	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
potato	4		medium peeled chopped	-	-	-	-
chicken broth	6	cups	unsalted	468.72	11.34	66.8304	15.7248
salt				-	-	-	-
cayenne pepper				-	-	-	-
coriander leaf	3/4	cup		2.76	0.4404	0.2556	0.0624

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