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Selderijsoep - Michigan Dutch Celery Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.6064
Energy (kCal)944.6316
Carbohydrates (g)99.5538
Total fats (g)46.6101
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook celery and onion in boiling water for ten minutes. | 2. In another pan, melt the butter; add flour and blend. | 3. When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick. | 4. Add the cooked celery and onion with the cooking liquid to the white sauce. | 5. Season to taste with salt and pepper. | 6. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery 2 cups diced 32.32 5.9994 1.3938 0.3434
    onion 1 minced 64.0 14.944 1.76 0.16
    water 1 1/2 cups boiling 0.0 0.0 0.0 0.0
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    flour 4 tablespoons 144.57 31.6514 2.3502 0.5609
    milk 3 cups 446.52 34.9896 23.058000000000003 23.9364
    salt 1 1/2 1/2 - - - -
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

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



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