Pickled Eggplant And Summer Lettuce Soup Recipe
Recipe By Food & Wine
Learn how to make Pickled Eggplant And Summer Lettuce Soup.
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Add to Shopping ListIngredients for Pickled Eggplant And Summer Lettuce Soup Recipe
- 1/4 pound Japanese eggplants
- As required Kosher salt
- 1/4 cup Extra virgin olive oil
- 3/4 tablespoon Sherry vinegar
- 3/4 tablespoon Balsamic vinegar
- 1 Garlic Cloves
- 0.13 teaspoon Crushed Red Pepper
- As required Freshly ground pepper
- 0.06 cup Extra virgin olive oil
- 1/2 Medium leeks
- 1/2 Garlic Cloves
- 1/2 ounce Yukon gold potato
- 0.13 cup Finely chopped fennel bulb
- 0.13 pound Hearts Of Romaine
- 3/4 Heads bibb lettuce
- 3/4 cup Vegetable stock or broth
- 1/4 cup Coarsely chopped flat leaf parsley
- 1/2 teaspoon Fresh lemon juice
- As required Salt and freshly ground pepper
- 0.06 cup Fresh ricotta, preferably sheep's or goat's milk
- 0.06 cup Coarsely grated ricotta salata
- 1/4 tablespoon Minced Chives
- 1/2 Small tomatoes
- 1/4 cup Baby lettuces
Nutrition
value
value
1082
calories per serving
89 g Fat31 g Protein41 g Carbs16 g FiberOther
Current Totals
- Fat89g
- Protein31g
- Carbs41g
- Fiber16g
MacroNutrients
- Carbs41g
- Protein31g
- Fiber16g
Fats
- Fat89g
Vitamins & Minerals
- Calcium407mg
- Iron7mg
- Vitamin A2559mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B120mcg
- Vitamin C87mg
- Vitamin E12mg
- Copper< 1mcg
- Magnesium150mg
- Manganese4mg
- Phosphorus323mg
- Selenium26mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine