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Fennel Soup for Two

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.4192
Energy (kCal)48.11
Carbohydrates (g)11.0789
Total fats (g)0.1778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan, sweat the onions in the butter/oil for five minutes. | 2. Add the fennel and garlic and sweat gently for a further five minutes. | 3. Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric. | 4. Season to taste. | 5. Simmer gently for half an hour, until the fennel is tender. | 6. Remove the soup from the heat and blend in blender until a smooth thick soup. | 7. Fortify with a little cream, if desired. | 8. Serve garnished with the reserved fennel leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 1 reserved chopped - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 crushed - - - -
    tarragon 1 teaspoon dried 1.77 0.3013 0.1366 0.0434
    vegetable stock 1 pint - - - -
    butter - - - -
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    salt - - - -
    pepper - - - -
    cream - - - -

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



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