Cooking in progress....

Poached Garlic Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.7634
Energy (kCal)688.42
Carbohydrates (g)65.854
Total fats (g)44.5253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind. | 2. Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. | 3. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes. Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below. | 4. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 cups - - - -
    extra virgin olive oil 2 tablespoons - - - -
    onion 1 cup diced 64.0 14.944 1.76 0.16
    leek 1 cup chopped 54.29 12.5935 1.335 0.267
    celery 1/2 cup diced 8.08 1.4999 0.3484 0.0859
    bay leaf 1 - - - -
    kosher salt 1 tablespoon - - - -
    russet potato 1 cup peeled diced 118.5 27.105 3.21 0.12
    pepper ground - - - -
    chicken broth 4 -5 cups reduced sodium - - - -
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    spinach 4 cups chopped 27.6 4.356 3.432 0.46799999999999997
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001

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

    Similar Recipes by Processes Similar Recipes by Category Composition