RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.857
Energy (kCal)	357.066
Carbohydrates (g)	34.7995
Total fats (g)	18.4002
Fatty acids, total saturated 20:0 (g)	0.0115
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3049
Fatty acids, total polyunsaturated 17:1 (g)	0.0147
Fatty acids, total trans-monoenoic (g)	0.0954
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0685
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1178
Riboflavin (mg)	0.2689
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0064
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0484
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5148
Proline (g)	0.2067
Fatty acids, total polyunsaturated 18:1 t (g)	0.0883
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0823
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.3096
Copper, Cu (mg)	0.4302
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5889
Total lipid (fat) (g)	18.4002
Vitamin K (phylloquinone) (g)	166.5720
Cholesterol (mg)	55.0400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1542
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3800
Folate, total (g)	89.7920
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0083
Vitamin A, IU (IU)	2156.2040
Energy (kcal)	357.0660
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3396
Fatty acids, total saturated 14:1 (g)	0.0134
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1130
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0038
Sugars, total (g)	3.5956
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	22.6600
Lutein + zeaxanthin (g)	2114.5960
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0045
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2318
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0019
Magnesium, Mg (mg)	55.3400
Fatty acids, total saturated 16:0 (g)	2.6701
Carbohydrate, by difference (g)	34.7995
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4274
Tyrosine (g)	0.1611
Potassium, K (mg)	512.3040
Fatty acids, total saturated 12:0 (g)	0.0166
Vitamin A, RAE (g)	112.7160
Serine (g)	0.2511
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2147
Fatty acids, total trans-polyenoic 22:4 (g)	0.0128
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0019
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	0.1114
Histidine (g)	0.1136
Isoleucine (g)	0.1848
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0141
Niacin (mg)	3.9671
Water (g)	125.4032
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0173
Carotene, beta (g)	1274.4040
Sodium, Na (mg)	719.7760
Iron, Fe (mg)	3.7899
Energy (kJ)	1492.7560
Ash (g)	4.1385
Caffeine (mg)	0.0000
Glycine (g)	0.2688
Fatty acids, total trans-polyenoic (g)	0.0230
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0064
Fatty acids, total saturated 18:2 undifferentiated (g)	5.9067
Fatty acids, total polyunsaturated (g)	6.3393
Vitamin E (alpha-tocopherol) (mg)	0.9510
Sucrose (g)	1.5040
Vitamin B-6 (mg)	0.4668
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1863
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0102
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7269
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0147
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2835
Folate, food (g)	89.7920
Fatty acids, total saturated 20:1 (g)	0.0651
Fatty acids, total monounsaturated (g)	6.7310
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.6861
Fatty acids, total polyunsaturated 16:1 t (g)	0.0070
Fatty acids, total polyunsaturated 17:0 (g)	0.0256
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.2086
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.8838
Fatty acids, total polyunsaturated 16:1 c (g)	0.3104
Fatty acids, total saturated (g)	3.9534
Vitamin B-12 (g)	0.7616
Calcium, Ca (mg)	188.3780
Fatty acids, total saturated 10:0 (g)	0.0027
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2312
Glutamic acid (g)	0.8726
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0019
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	6.4000
Leucine (g)	0.3298
Folate, DFE (g)	83.3920
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0230
Fiber, total dietary (g)	3.5178
Tryptophan (g)	0.0768
Threonine (g)	0.1870
Fatty acids, total polyunsaturated 18:1 c (g)	3.4918
Manganese, Mn (mg)	0.7799
Protein (g)	14.8570
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.2935
Betaine (mg)	0.0000
Phosphorus, P (mg)	301.6980
Tocopherol, gamma (mg)	0.0403

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Saute the garlic and leek in butter until translucent. | 2. Pour in vegetable broth; add cauliflower florets. | 3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender. | 4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside. | 5. Using an immersion blender, puree the soup in the pot until creamy. | 6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley. | 7. Simmer for an additional 5 - 10 minutes. | 8. Garnish with bacon crumbles and additional blue cheese to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1		chopped	54.29	12.5935	1.335	0.267
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vegetable broth	1	quart		-	-	-	-
head cauliflower	1		divided	-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
danish blue cheese	1/2	cup	crumbled	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
bacon	4	slices	thick-cut crumbled	144.64	1.2096	10.2016	10.8352

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

Cooking in progress....

Cauliflower Soup With Blue Cheese