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Krautlsuppe (Bavarian Herb Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.336
Energy (kCal)402.0
Carbohydrates (g)29.724
Total fats (g)28.95
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest. | 2. Melt the butter in a deep pan and fry the onion gently until transparent. | 3. Add the herbs and sweat them for a moment before you pour in the water or broth. | 4. Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes. | 5. Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper. | 6. Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herb 1 - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    onion 1 chopped 60.0 14.01 1.65 0.15
    water 1 quart - - - -
    potato 1 peeled chopped - - - -
    salt - - - -
    black pepper - - - -
    crouton - - - -

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



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