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Peruvian Lamb Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.6533
Energy (kCal)1730.512
Carbohydrates (g)62.1212
Total fats (g)126.9554
  • Cuisine

    Latin American >> South American >> Peruvian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover. | 2. Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky. | 3. Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes. | 4. Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 quarts - - - -
    lamb 1 pound lean bone 1211.112 0.0 76.5677 97.9322
    cilantro 1 bunch - - - -
    red bell pepper 1 cup - - - -
    onion 1 quartered 64.0 14.944 1.76 0.16
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    dark beer 1 cup - - - -
    carrot 3 sliced 157.44 36.7872 3.5712 0.9216
    celery 3 stalks chopped 30.72 5.7024 1.3248 0.3264
    banana squash 1 cup shredded - - - -
    potato 1 cubed - - - -
    chicken bouillon 1 cube 10.68 0.7204 0.6664 0.5552
    salt 1 tablespoon - - - -

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



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