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Roman Spinach Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.9351
Energy (kCal)224.1778
Carbohydrates (g)23.2352
Total fats (g)1.9402
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 4-qt saucepan, over medium heat, bring broth to a boil. | 2. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg. | 3. Set aside. | 4. Add spinach to broth and simmer 1 minute. | 5. Slowly pour egg mixture into broth while wisking constantly so that egg threads form. | 6. Simmer 2 to 3 minutes or until egg is cooked. | 7. Garnish with lemon slices and parsley. | 8. Note: Soup may look curdled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 6 cups reduced sodium - - - -
    egg substitute 1 cup - - - -
    basil 1/4 cup minced 1.38 0.159 0.18899999999999997 0.0384
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    parsley 1 tablespoon minced 1.368 0.2405 0.1129 0.03
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    spinach 8 cups washed chopped 55.2 8.712 6.864 0.9359999999999999
    lemon - - - -
    parsley sprig - - - -

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



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