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Crocus Restaurant Dill Pickle Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.9793
Energy (kCal)978.5351
Carbohydrates (g)107.0267
Total fats (g)12.1014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large pot, place neck bones, vegetables and pickles. | 2. Add water and cook over medium heat 45 minutes. | 3. Add potatoes and cook until soft, about 20 minutes. | 4. Increase heat to medium-high. | 5. Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils. | 6. Season to taste with salt. | 7. Remove neck bones and discard. | 8. NOTE: This soup tastes best refrigerated and served the next day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef neck 1 lb bone 403.4676 0.0 89.7602 2.2667
    carrot 1 cup assorted raw diced mixed 52.48 12.2624 1.1904 0.3072
    kosher dill pickle 2 cups diced 34.32 6.8926 1.43 0.858
    water 2 quarts - - - -
    potato 2 cups diced raw 231.0 52.47 6.15 0.27
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt - - - -

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



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