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Irish Leek and Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.7264
Energy (kCal)514.8685
Carbohydrates (g)55.3417
Total fats (g)29.852
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery. | 2. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown. | 3. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes. | 4. Puree the soup in two batches in a blender and add the balance of the stock. | 5. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 1 1/4 1/4 67.8625 15.7419 1.6688 0.3338
    potato 3 - - - -
    celery 3 sticks - - - -
    garlic clove 2 - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    chicken stock vegetable 5 1/2 cups - - - -
    salt pepper - - - -
    scallion 3 chopped 96.0 22.02 5.49 0.57
    chervil 2 tablespoons chopped 9.006 1.8658 0.8816 0.1482
    crouton - - - -

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



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