This recipe has Sugar as 70.1% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 20.1% of RDA
• Carbs: 18.3% of RDA
• Fat (total lipid): 22.4% of RDA
• Fiber: 29.4% of RDA
• Fructose: 15.1% of RDA
• Protein: 13.6% of RDA
• Sodium: 35.0% of RDA
• Sugar: 70.1% of RDA
• Vitamin A (IU): 14.0% of RDA
• Vitamin B6: 30.0% of RDA
• Vitamin C: 32.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 17.9% of RDA
• Manganese: 14.8% of RDA
• Niacin: 42.8% of RDA
• Potassium: 29.0% of RDA
• Zinc: 9.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
50.4
g
50.381
Calories
402
402.25
Fiber
8.22
g
8.225
Iron
0
mg
0
Protein
15.3
g
15.306
Sodium
472
mg
472
Sugars
21.9
g
21.904
Fat (total lipid)
13.7
g
13.666
N
0
0
unsalted butter|shallot|parsnip|celery root|thyme leaf|pear (whole)|dry white wine|chicken stock|heavy cream
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PREPARATION
1.
In a medium stockpot, melt the butter over medium-low heat, add the shallots or onions, a pinch of salt, and sweat for 2 to 3 minutes.
2.
Add the parsnip, celery root (if using), minced thyme, and pinch of salt and continue to sweat for 5 to 6 minutes.
3.
Add the pear, and continue cooking for 4 to 5 minutes.
4.
Add the white wine, increase the heat to high, and reduce by half — to about 1 cup of liquid. Note: It is will be really hard to tell if the wine has reduced by half — just simmer for about 5 minutes.
5.
Add the stock and a pinch of salt, bring to a boil, reduce to a simmer and cook for 45 minutes.
6.
Remove the soup from the heat, and stir in the half and half or cream.
7.
Transfer the soup to a blender or use an immersion blender, and purée on high speed until smooth. Taste. Add more salt if necessary.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Slice a pear into thin slices and roast for a few minutes as garnish (optional).
2.
Other garnish options: truffle oil, pear vinegar.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 402
Protein 15.3 g
Carbohydrates 50.4 g
Iron 0 mg
Fiber 8.22 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
