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West Indian Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2515
Energy (kCal)621.165
Carbohydrates (g)15.4128
Total fats (g)62.3615
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes. | 2. remove and purée. | 3. Bring the chicken stock, pumpkin purée and puréed vegetables to a boil. | 4. Simmer for 45 minutes. | 5. Add half and half and simmer for 30 more minutes; season with salt and pepper. | 6. Finish with heavy cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    half 1/2 cup - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    garlic clove 4 peeled - - - -
    leek 1/2 cup chopped 27.145 6.2968 0.6675 0.1335
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    pumpkin puree 1 cup - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    chicken stock 1 quart - - - -

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



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