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Asparagus Potato and Watercress Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.0144
Energy (kCal)1496.947
Carbohydrates (g)91.9633
Total fats (g)108.1014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Over medium heat, sweat the shallots and garlic in butter in a pot. | 2. Once the shallots are translucent add the potato, asparagus and tarragon. | 3. After a minute, add the chicken stock and bring to a simmer. | 4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer. | 5. Place back in pot and bring to a boil. | 6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste. | 7. Repeat until it suits you. | 8. Add the cream and season with salt and pepper to taste. | 9. Garnish with chervil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 2 cups trimmed cut 53.6 10.3984 5.896 0.3216
    potato 1/4 cup peeled diced 28.875 6.5587 0.7688 0.0338
    shallot 1/8 cup peeled diced 14.4 3.36 0.5 0.02
    garlic 1 teaspoon peeled diced 4.172 0.9257 0.1781 0.013999999999999999
    watercress 2 bunches - - - -
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    tarragon 1/2 bunch - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    salt pepper - - - -
    chervil - - - -

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



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