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Cream of Hearts of Palm Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.2262
Energy (kCal)1216.21
Carbohydrates (g)79.2606
Total fats (g)86.3957
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain and rinse the palm hearts then place in a food processor and puree. | 2. Melt butter in a saute pan. | 3. Add flour and cook over low heat stirring constantly into a blonde roux. | 4. Slowly add warm chicken stock stirring with a wire whip so it is lump free. | 5. Blend in the palm hearts. | 6. Add the milk and cream just before serving. | 7. Bring to serving temperature but do not allow to boil. | 8. Add a little pepper to accent the taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heart palm 1 can - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    flour 4 tablespoons 144.57 31.6514 2.3502 0.5609
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    milk 1 cup 148.84 11.6632 7.686 7.9788
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    white pepper - - - -

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



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