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Almond And Grape Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.1976
Energy (kCal)1725.236
Carbohydrates (g)70.7732
Total fats (g)152.3997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil milk and almonds together for 5 minutes. | 2. Cool and make into a thick paste in a blender. | 3. Heat butter in a pan. | 4. Add onion and saute until translucent. | 5. Add flour and cook on low heat for a few seconds. | 6. Pour in the stock, stirring continuously, so as to avoid the formation of lumps. | 7. Bring to a boil. | 8. Season with salt and pepper powder. | 9. Add celery and simmer for 15 minutes. | 10. Remove from heat and strain. | 11. Combine with the milk-almond paste and mix well. | 12. Reheat, adjust seasoning and blend in egg yolks and cream. | 13. Heat lightly and remove from heat. | 14. Allow to cool and refrigerate to chill. | 15. Serve sprinkled with chopped parsley and a few grapes in each bowl of soup. | 16. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1/2 cup blanched chopped 963.56 0.0 0.0 109.0
    green grape 1 cup washed drained 104.19 27.331 1.0872 0.2416
    parsley 3 -5 washed chopped 0.0 0.0 0.0 0.0
    onion 1 peeled washed chopped 28.0 6.537999999999999 0.77 0.07
    celery 2 trimmed washed chopped 32.32 5.9994 1.3938 0.3434
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    flour 2 tablespoons refined 45.136 3.3197 3.9322 2.1476
    water 4 cups 0.0 0.0 0.0 0.0
    salt - - - -
    white pepper powder - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    cream 2 -3 tablespoons 0.0 0.0 0.0 0.0

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



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