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Florentine Bread and Tomato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.111
Energy (kCal)784.459
Carbohydrates (g)0.5244
Total fats (g)83.1459
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the finely sliced leek and chili pepper in olive oil in a pot. | 2. When cooked, add chopped tomatoes and chopped fresh basil. | 3. Bring to a boil over a medium heat and 5 minutes later, add the broth. | 4. Salt and bring to boiling point then add the thinly sliced bread. | 5. Leave to cook for 10 minutes more. | 6. Remove from heat and leave covered, for about one hour. | 7. Before serving, stir well with a whisk. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat bread 11 ounces - - - -
    plum tomato 1 ripe canned - - - -
    leek 1 - - - -
    basil 2 tablespoons 1.219 0.1404 0.16699999999999998 0.0339
    chili pepper - - - -
    beef broth 4 cups 67.2 0.384 10.944 2.112
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    salt pepper - - - -

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



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