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Leek, Tomato and Bread Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.7708
Energy (kCal)676.27
Carbohydrates (g)58.1804
Total fats (g)17.1006
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, cook the leeks in hot oil over medium heat about 4 minutes or until tender. Stir in garlic and crushed red pepper; add tomatoes and broth. Bring to boiling; reduce heat and simmer uncovered for 15 minutes stirring occasionally. | 2. Add 4 cups of the bread cubes. Simmer uncovered for 15 minutes. Add remaining bread cubes and simmer 5 minutes more. Just before serving, stir in basil and season to taste with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 2 cup chopped 108.58 25.186999999999998 2.67 0.534
    extra virgin olive oil 3 tablespoons - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    red pepper flake 1/8 teaspoon crushed - - - -
    tomato 2 cups peeled seeded chopped seeded chopped canned 82.8 18.36 4.32 0.72
    chicken broth 6 cups canned 468.72 11.34 66.8304 15.7248
    wheat bread 8 ounces cut - - - -
    basil 1/2 cup sliced 2.76 0.318 0.37799999999999995 0.0768

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



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