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Potato Soup With Parsley Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2333.8681
Energy (kCal)60665.6998
Carbohydrates (g)3284.0742
Total fats (g)4470.6083
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soup: | 2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft. | 3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto. | 4. Pesto: | 5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 50 4275.0 196.425 133.575 360.0
    potato 900 chopped - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    vegetable stock 850 ml 39.6998 7.3842 1.9056 0.5558
    milk 225 33489.0 2624.22 1729.35 1795.23
    parsley leaf 1/2 cup chopped - - - -
    cheese 25 g grated 88.25 0.585 5.35 7.185
    pine nut 25 22713.75 441.45 462.0375 2307.4875
    garlic clove 2 crushed - - - -
    extra virgin olive oil 100 - - - -

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



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