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Caldo Largo (Cream of Chile Poblano)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9732
Energy (kCal)179.112
Carbohydrates (g)14.2412
Total fats (g)13.77
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes. | 2. In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt. | 3. Heat on low for a few minutes, stirring constantly. Do not boil the soup. | 4. Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    poblano chile 6 roasted peeled cut - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    vegetable stock 1 quart - - - -
    plain yogurt 2 cups low-fat sour - - - -
    monterey jack cheese 2 cups cubed - - - -
    salt - - - -

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



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