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Asparagus Soup (Spargelsuppe)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.1307
Energy (kCal)739.8224
Carbohydrates (g)32.3272
Total fats (g)62.9201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrape asparagus stalks to remove tough portion and cut into bite-size pieces. | 2. Place in boiling salted water with a pinch of sugar. | 3. Simmer gently for 20 minutes. | 4. Remove from heat and stir in cream. | 5. Blend in lightly beaten egg yolks. | 6. Season with pepper, add lemon juice and white wine. | 7. Fry diced ham in butter till crisp. Sprinkle on top. | 8. Serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 90.7186 17.5994 9.979 0.5443
    salt water 3 1/4 cups - - - -
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    pepper - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    white wine 1 tablespoon - - - -
    ham 2 tablespoons diced - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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