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Scandinavian Rhubarb Soup With Vanilla

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1803
Energy (kCal)1039.389
Carbohydrates (g)244.4352
Total fats (g)1.83
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Over medium heat, combine the rhubarb, sugar and water and bring to a boil. Stir occasionally. Make sure sugar is dissolved. Reduce heat and simmer until rhubarb is tender. Add salt and then vanilla extract. Stir well. | 2. Let cool for 15 or 20 minutes, cover and refrigerate until cold. Before serving, garnish with whipped cream, gelato and strawberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    salt 1 pinch - - - -
    white sugar 1 cup 774.0 199.96 0.0 0.0
    rhubarb 2 lbs chopped 190.50900000000001 41.1862 8.1647 1.8144
    vanilla 2 tablespoons 74.88 3.2889999999999997 0.0156 0.0156
    strawberry quartered - - - -
    vanilla yogurt - - - -

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



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