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German Cream of Vegetable Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7136
Energy (kCal)223.0941
Carbohydrates (g)50.3411
Total fats (g)1.6151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions. | 2. Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour. | 3. Take out a big bowl to hold the soup while you use the blender to puree/liquify it. | 4. VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it. | 5. Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup. | 6. Serve with delicious fresh bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 1 54.29 12.5935 1.335 0.267
    celery 2 stalks 20.48 3.8016 0.8832 0.2176
    carrot 2 104.96 24.5248 2.3808 0.6144
    potato 2 - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    chicken stock beef 2 quarts - - - -
    salt 1 teaspoon - - - -
    marjoram 1 teaspoon dried 1.626 0.3634 0.076 0.0422
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    salt pepper - - - -

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



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