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Cold Cucumber Soup - for the Weight Watcher or Diet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.3006
Energy (kCal)721.32
Carbohydrates (g)59.9653
Total fats (g)33.048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, melt butter over medium-low heat. | 2. Add onion, cook 10 minutes. | 3. Add broth and potato; bring to a boil. | 4. Reduce heat to low, simmer, uncovered, 10 minutes. | 5. Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender. | 6. Let soup cool slightly. | 7. Working in batches in blender, puree soup mixture until smooth. | 8. Transfer to 2 quart bowl. | 9. Whisk in yogurt, salt and pepper until well blended. | 10. Cover; refrigerate until well chilled. | 11. When ready to serve, stir in dill. | 12. Garnish if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    onion 1 cup diced 64.0 14.944 1.76 0.16
    chicken broth 3 1/2 cups 273.42 6.615 38.9844 9.1728
    potato 1 cup diced peeled 115.5 26.235 3.075 0.135
    cucumber 4 cups diced 63.84 11.4912 3.1388 0.8512
    plain yogurt 1 cup - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    dill 1 1/2 1/2 snipped 0.3588 0.0586 0.0289 0.0093
    cucumber - - - -
    dill sprig - - - -
    edible flower - - - -
    walnut toasted - - - -

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



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