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Vichyssoise

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.0252
Energy (kCal)1090.805
Carbohydrates (g)91.1312
Total fats (g)70.6233
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown. | 2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes. | 3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 2 chopped 108.58 25.186999999999998 2.67 0.534
    onion 1 chopped 64.0 14.944 1.76 0.16
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    potato 3/4 cup sliced 86.625 19.6762 2.3062 0.1013
    chicken stock 2 1/3 cups 201.6 19.768 14.112 6.72
    salt to taste - - - -
    black pepper to taste ground 0.0 0.0 0.0 0.0
    heavy whipping cream 1 1/8 cups 459.0 3.699 3.8339999999999996 48.708

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



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