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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 saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. | 2. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. | 3. Remove from heat and puree. | 4. Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. | 5. You can serve the soup cold--or reheat by slowly bringing it to a simmer. | 6. Ladle into soup plates and top with a sprinkling of cilantro or chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4		chopped	256.0	59.776	7.04	0.64
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
potato	4		peeled chopped	-	-	-	-
vegetable chicken stock	6	cups		-	-	-	-
salt				-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624

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