Celery Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
724
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 27.57 g | (28 %) | ||
| Fat | 54.9 g | (47 %) | ||
| Carbohydrates | 32.4 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 533.95 mg | (66,744 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.54 mg | (13 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 7.49 mg | (62 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 113.21 μg | (38 %) | ||
| Pantothenic acid | 2.31 mg | (39 %) | ||
| Biotin | 6.46 μg | (14 %) | ||
| Vitamin B₁₂ | 1.34 μg | (45 %) | ||
| Vitamin C | 13.57 mg | (14 %) | ||
| Potassium | 824.46 mg | (21 %) | ||
| Calcium | 655.43 mg | (66 %) | ||
| Magnesium | 54.67 mg | (18 %) | ||
| Iron | 1.71 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.12 mg | (39 %) | ||
| Saturated fatty acids | 34.74 g | |||
| Cholesterol | 157.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 stalk Leeks
- 2 onions
- 500 grams Celery
- 50 grams butter
- 1 ⅕ liters Vegetable broth
- 50 grams Pastry flour
- 400 grams Stilton cheese
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp parsley (chopped)
Preparation steps
1.
Trim leeks, rinse and chop the white and light green.
2.
Peel the onions and chop.
3.
Trim, rinse and chop celery.
4.
Braise onion, leek and 200 grams (approximately 7 ounces) of celery in hot butter for about 10 minutes. Sprinkle with flour, stir and cook briefly. Pour in the vegetable broth and puree soup, then crumble in the cheese. Bring the soup to boil slowly while stirring until creamy.
5.
Reduce the temperature, stir in remaining celery and cream and simmer for a further 5 minutes. Season with salt and pepper and serve garnished with parsley.
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