Photo: Cala
Estimated Nutrition (whole recipe, rough)
645
Calories
26g
Protein
9g
Fat
114g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Sorrel | not in our table | 0 |
| Endive | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Stock
- 2 bunches of sorrel , washed and cut up
- 1 bunch of endive , washed and cut up
- 1 head of lettuce , washed and cut up
- 1 small bunch of chervil , washed and cut up
- 1 stick of celery ,washed and cut up
- 1 carrot , washed and cut up
- 1 onion , peeled and cut up
- Sliced French bread, toasted
- Parmesan cheese , grated
Directions
1
Boil everything except for the bread and cheese in the stock for an hour.
2
Put some slices of toasted French roll into a bowl, and pour the soup over them.
3
Serve with grated Parmesan.
4
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters .
Recipe sourced from
wikibooks