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Broccoli-Leek Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.3105
Energy (kCal)854.92
Carbohydrates (g)71.0618
Total fats (g)50.729
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more. | 2. Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat. | 3. In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    leek 2 108.58 25.186999999999998 2.67 0.534
    broccoli 1 1/2 1/2 cut 46.41 9.0636 3.8493 0.505
    chicken stock 4 cups 345.6 33.888000000000005 24.191999999999997 11.52
    salt pepper - - - -
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438

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

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