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Lettuce and Tarragon Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.7398
Energy (kCal)788.77
Carbohydrates (g)53.0686
Total fats (g)40.3535
  • Cuisine

    Australasian >> Australian >> Australian

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes. | 2. Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat. | 3. In a blender, blend the soup until smooth. | 4. Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    leek 2 chopped 108.58 25.186999999999998 2.67 0.534
    garlic 1 clove chopped 4.47 0.9918 0.1908 0.015
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    salt 2 teaspoons - - - -
    head romaine lettuce 1 rinsed dried chopped - - - -
    tarragon 1/4 cup chopped 21.24 3.6158 1.6394 0.5213
    salt pepper to taste - - - -

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



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