Bresaola and Pearl Barley Potage

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Bresaola and Pearl Barley Potage
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
138
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie138 kcal(7 %)
Protein5.05 g(5 %)
Fat7.32 g(6 %)
Carbohydrates14.79 g(10 %)
Sugar added0 g(0 %)
Roughage2.12 g(7 %)
Vitamin A380.31 mg(47,539 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.43 mg(12 %)
Vitamin B₆0.11 mg(8 %)
Folate22.1 μg(7 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C4.76 mg(5 %)
Potassium95.81 mg(2 %)
Calcium24.5 mg(2 %)
Magnesium14.64 mg(5 %)
Iron1.02 mg(7 %)
Zinc0.55 mg(7 %)
Saturated fatty acids1.02 g
Cholesterol4.42 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
Leek (sliced)
1
carrot (diced)
½ stick
Celery (diced)
¾ cup
4 cups
8 slices
Bresaola (cut into thick strips)
1 tablespoon
Chive (chopped)

Preparation steps

1.
Heat the oil in a large saucepan and gently fry the leek, carrot and celery for 5 minutes without colouring. Stir in the barley then pour in the stock and bring to the boil.
2.
Turn the heat down and simmer the soup for 45 minutes or until the barley is tender. Season to taste with salt and pepper.
3.
Ladle the soup into four warm bowls and top with the bresaola and chives.