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Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.763
Energy (kCal)259.0
Carbohydrates (g)28.405
Total fats (g)14.62
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and slice potatoes. | 2. chop onions and celery. | 3. Saute these ingredients in 1 1/2 tablespooons of butter. | 4. Add boiling water, enough to cover. | 5. Add salt and bay leaf. | 6. Boil the veggies until the potatoes are tender. | 7. remove bay leaf. | 8. Put them through a ricer or blender. | 9. Beat into the potato mixture 2 tablespoons butter. | 10. Thin the soup with your choice of milk, cream or chicken stock. | 11. Add salt and pepper to taste. | 12. Add worcestershire sauce. | 13. stir and bring to near boil. | 14. Serve garnished with parsley and chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    onion 2 88.0 20.548000000000002 2.42 0.22
    celery rib 4 - - - -
    water boiling - - - -
    salt 1/2 teaspoon - - - -
    bay leaf 1/2 - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cream chicken stock - - - -
    salt pepper - - - -
    worcestershire sauce 1 dash - - - -
    parsley - - - -
    chive - - - -

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



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