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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock. | 2. In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps. | 3. Add thickened stock to vegetable mixture, increase heat to high and bring to a boil. | 4. Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes. | 5. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil olive	2	tablespoons		-	-	-	-
onion	2	cups	chopped	128.0	29.888	3.52	0.32
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
carrot	1	cup	quartered sliced	52.48	12.2624	1.1904	0.3072
garlic	1/4	teaspoon	minced	1.043	0.2314	0.0445	0.0035
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
bay leaf	1			-	-	-	-
vegetable stock	12	cups	divided called	-	-	-	-
margarine	5	tablespoons		506.895	0.6345	0.6345	56.7525
purpose flour	2/3	cup		-	-	-	-
potato	3	halved	peeled sliced	-	-	-	-

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