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Zucchini & Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2565
Energy (kCal)258.3625
Carbohydrates (g)25.5214
Total fats (g)15.5776
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender. | 2. Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes. | 3. Remove from the heat then pour half of mixture into food processor or blender and process until smooth. | 4. Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    shallot 1 chopped - - - -
    leek 1 sliced - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    water 4 cups 0.0 0.0 0.0 0.0
    vegetable bouillon 2 31.535999999999998 4.6714 1.2024 1.0001
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    zucchini 1 - 1 1/4 sliced 0.0 0.0 0.0 0.0
    red potato 2 peeled sliced - - - -
    salt - - - -
    cream sour - - - -
    green onion chopped - - - -

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



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