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Cynthia's Pickle Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.7663
Energy (kCal)472.06
Carbohydrates (g)27.1795
Total fats (g)18.8228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter over medium and saute grated pickles for about 5 minutes. | 2. Add celery, carrot, potatoes, pickle juice, and chicken broth. Bring to a boil. | 3. Simmer 20 minutes on low heat until potatoes are tender. | 4. Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own. | 5. Serve with a dollop of sour cream and some dill, or eat it just as it is. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dill pickle 2 cups grated 34.32 6.8926 1.43 0.858
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    carrot 1 diced 29.52 6.8976 0.6696 0.1728
    potato 2 peeled diced - - - -
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    pickle juice 1/2 cup - - - -
    black pepper - - - -
    cream sour - - - -
    dill - - - -

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



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