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Irish Saint Patrick’s Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.0803
Energy (kCal)697.5385
Carbohydrates (g)77.8502
Total fats (g)32.9976
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent. | 2. Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes. | 3. Serve with heavy cream floating on top. | 4. Serves 4-6. | 5. The Irish Heritage Cookbook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    potato 1 cup raw diced 115.5 26.235 3.075 0.135
    onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    mushroom 1 cup sliced - - - -
    spinach 1 33.0 5.85 3.3 0.45
    bouillon 4 cups 67.2 0.384 10.944 2.112
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    oatmeal 1/2 cup 106.4 21.8512 3.1639999999999997 1.3524
    salt pepper - - - -
    heavy cream - - - -

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



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