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Sopa De Calabacin Y Guajolote (Zucchini and Turkey Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4141
Energy (kCal)462.31
Carbohydrates (g)23.2661
Total fats (g)41.82
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the zucchini and chop the onion. | 2. Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain. | 3. Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth. | 4. In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes. | 5. Just before serving, stir in the cream until well blended. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    onion 1 64.0 14.944 1.76 0.16
    turkey stock 6 cups - - - -
    cornflour 2 teaspoons - - - -
    salt 1 teaspoon - - - -
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001

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



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