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Crema De Verdolagas -- Cream of Purslane Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.0443
Energy (kCal)1149.38
Carbohydrates (g)26.4739
Total fats (g)117.8366
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium-size saucepan, heat the butter and olive oil. | 2. Add the scallions, garlic and chile and cook for 3 minutes. | 3. Add the purslane and the stock and cook until the greens are tender, about 10 minutes. | 4. Remove from the heat, cool a bit and then puree in the blender. | 5. Return to the stove over a low heat and whisk in the cream. | 6. Heat thoroughly. | 7. Divide the cheese among 6 soup bowls and pour the hot soup over. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    scallion 1/2 cup chopped 16.0 3.67 0.915 0.095
    garlic clove 1 peeled minced - - - -
    serrano chili 1 seeded minced - - - -
    purslane 2 17.2 2.9154 1.7458 0.3096
    stock either vegetable 6 cups - - - -
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    salt pepper - - - -
    monterey jack cheese 1 cup shredded - - - -

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



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