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Peppery Peanut Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.7774
Energy (kCal)1729.2697
Carbohydrates (g)105.7716
Total fats (g)128.1758
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a large stock pot, medium heat. | 2. Add green onions and celery and saute until soft, approx 8 minutes. | 3. Blend in flour (I always whisk flour into hot items) until roux is formed. | 4. Add stock and milk and heat stirring well until thickened (15 minutes or so). | 5. Reserving stock, strain vegetables and puree in food processor. | 6. Return pureed vegetables to stock. | 7. Reheat on low to medium low fire. | 8. Add peanut butter and whisk until well blended. | 9. Add chilies and lemon juice and heat over medium low fire until simmering (another 15 minutes). | 10. Add salt to taste and garnish with peanuts and chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    green onion 5 chopped 95.85 20.377 3.4435 1.6685
    celery 1/3 cup chopped 5.3867 0.9999 0.2323 0.0572
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    chicken stock vegetable 1 2/3 2/3 - - - -
    milk 2 cups 297.68 23.3264 15.372 15.9576
    peanut butter 1/2 cup 759.81 27.8253 31.0374 64.4226
    cayenne pepper 2 minced 11.448 2.0387 0.4324 0.6217
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    sea salt 1 teaspoon - - - -
    peanut 1/4 cup roasted chopped 206.955 5.8874 9.417 17.9726

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



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