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Soupe D'avocat Abidjanaise (Ivory Coast)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.6806
Energy (kCal)320.0425
Carbohydrates (g)10.107
Total fats (g)10.5044
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree the avo flesh, and add the stock or broth (it's the same thing). Process until smooth. | 2. Add the lime juice, yoghurt, Tabasco if using, salt and pepper. | 3. (If using a real fresh chilli pepper, slice very finely but do not puree.). | 4. Pour into a bowl, and add the hot sliced pepper at this stage, if using. Cover and refrigerate at least 1 hour. | 5. Divide between 4 bowls, top each with a thin round of sliced lime, and sprinkle a bit of Tabasco over each portion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 2 - - - -
    chicken broth 4 cups used 312.48 7.56 44.5536 10.4832
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    yoghurt 2 tablespoons - - - -
    tabasco sauce 1/2 teaspoon - - - -
    salt - - - -
    white pepper - - - -
    lime 4 slices - - - -
    tabasco sauce - - - -

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



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