RecipeDB

Cooking in progress....

Irish Cream of Asparagus Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.6515
Energy (kCal)1065.7186
Carbohydrates (g)105.8369
Total fats (g)51.0793
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the tips from half the asparagus and set aside for garnish. (I use it all). | 2. Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones. | 3. Peel and cube potatoes. | 4. Wash and finely chop leeks. | 5. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside. | 6. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus. | 7. Add stock and simmer for 20 minutes. | 8. Puree the soup in blender, food processor, or use hand blender. | 9. Place pureed soup back in saucepan. | 10. Add the creme fraiche and another tablespoon of butter and stir. | 11. Garnish with tips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 lb 90.7186 17.5994 9.979 0.5443
    potato 1 cup 115.5 26.235 3.075 0.135
    leek 2 - - - -
    butter 5 tablespoons separated 427.5 19.6425 13.3575 36.0
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    creme fraiche 4 tablespoons - - - -
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition