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Hvidløgssuppe (Garlic Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.1937
Energy (kCal)846.0277
Carbohydrates (g)109.4611
Total fats (g)38.6385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté the chopped garlic quickly in the oil. | 2. Add sliced leek, most of the parsley, and peppers. | 3. Drizzle with the flour, stir well and add the tomatoes. | 4. Add the stock and leave to simmer for 20 minutes. | 5. Add the wine, bring back to the boil and season with salt pepper and cayenne pepper. | 6. Puree with a blender (optional). | 7. Drizzle with the rest of the parsley and serve with fresh toast. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 15 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    leek 2 sliced 108.58 25.186999999999998 2.67 0.534
    parsley 250 chopped 342.0 60.135 28.215 7.505
    bell pepper 1 diced 29.8 6.9136 1.2814 0.2533
    white flour 1 -2 tablespoon 0.0 0.0 0.0 0.0
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    chicken stock 1 86.4 8.472000000000001 6.047999999999999 2.88
    white wine 150 - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt - - - -
    pepper - - - -

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



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