Herby Bisque with Cured Pork

Name: Herby Bisque with Cured Pork
Total time: 50 min
Yield: 4
Ingredients: 2 Tbsps butter; 1 onion (chopped); 1 carrot (chopped); 1 clove garlic cloves (chopped); 1.333 cups floury potatoes; 3.5 cups vegetable stock; 2 cups mixed Fresh herbs (e. g. parsley, basil, lemon balm, rocket); 0.5 cup Crème fraiche; Nutmeg (freshly grated); 0.667 cup air-dried Salami (sliced into strips)

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 50 min.

Ready in

Calories:

353

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	353 cal.	(17 %)
Protein	11 g	(11 %)
Fat	28 g	(24 %)
Carbohydrates	15 g	(10 %)
Sugar added	0 g	(0 %)
Roughage	2.5 g	(8 %)

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more nutritional values

Vitamin A	0.7 mg	(88 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	0.9 mg	(8 %)
Vitamin K	6.2 μg	(10 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	4.6 mg	(38 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	29 μg	(10 %)
Pantothenic acid	0.5 mg	(8 %)
Biotin	3.2 μg	(7 %)
Vitamin B₁₂	0.9 μg	(30 %)
Vitamin C	18 mg	(19 %)
Potassium	570 mg	(14 %)
Calcium	123 mg	(12 %)
Magnesium	34 mg	(11 %)
Iron	2.7 mg	(18 %)
Iodine	8 μg	(4 %)
Zinc	1.6 mg	(20 %)
Saturated fatty acids	14.9 g
Uric acid	72 mg
Cholesterol	74 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 Tbsps butter; 1 onion (chopped); 1 carrot (chopped); 1 clove garlic cloves (chopped); 1.333 cups floury potatoes; 3 ½ cups vegetable stock; 2 cups mixed Fresh herbs (e. g. parsley, basil, lemon balm, rocket); ½ cup Crème fraiche; Nutmeg (freshly grated)

To garnish: ⅔ cup air-dried Salami (sliced into strips)

How healthy are the main ingredients?

potato garlic clove onion carrot Nutmeg

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Preparation steps

Melt the butter in a pan and fry the onion, carrot, garlic and potatoes for 1-2 minutes; do not let them brown. Pour on the stock and simmer for approx. 20 minutes until soft.

Chop the herb leaves, reserving a few for a garnish. Purée the soup to a fine consistency. If too thin, boil to reduce; if too thick, add more stock. Stir in the creme fraiche and season with salt, ground black pepper and nutmeg.

Place the herbs on plates and pour the soup over them. Sprinkle with salami strips and herbs and serve.