Bread Bowl Bisque

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Bread Bowl Bisque
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein10.22 g(10 %)
Fat35.11 g(30 %)
Carbohydrates39.18 g(26 %)
Sugar added0 g(0 %)
Roughage2.39 g(8 %)
Vitamin A232.27 mg(29,034 %)
Vitamin D0.84 μg(4 %)
Vitamin E2.71 mg(23 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.83 mg(32 %)
Vitamin B₆0.16 mg(11 %)
Folate33.96 μg(11 %)
Pantothenic acid0.63 mg(11 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C38.24 mg(40 %)
Potassium537.8 mg(13 %)
Calcium98.63 mg(10 %)
Magnesium73.14 mg(24 %)
Iron1.52 mg(10 %)
Iodine7.87 μg(4 %)
Zinc1.07 mg(13 %)
Saturated fatty acids14.28 g
Cholesterol59.32 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
3
shallots (finelychopped)
1 clove
garlic (finely chopped)
1 cup
floury potatoes (diced)
2 cups
sweet Corn (kernels)
2 ½ cups
chicken stock (more if needed)
salt (to taste)
1
red chile pepper (finely chopped)
cup
cream (48% fat)
To garnish
snipped Chives
To serve
4
small gluten-free bread rolls

Preparation steps

1.
Heat the oil in a pan and gently cook the shallots and garlic until translucent.
2.
Add the potatoes and corn, then the chicken stock. Season with salt, add the chilli and simmer for 20 minutes. Remove from the heat and cool slightly.
3.
Put into a food processor and blend to a puree.
4.
Push through a sieve into the pan and return to a boil briefly. Add more stock if necessary and season to taste.
5.
Remove from the heat and cool slightly. Stir in the cream. Reheat gently but do not boil.
6.
Cut a lid off each of the rolls, hollow out the insides and flatten the inner walls.
7.
Ladle the soup into the bread bowls and serve sprinkled with snipped chives.