Celery Soup with Gorgonzola Crostini
Celery Soup with Gorgonzola Crostini - Celery soup—a potpourri of spicy flavors
Healthy, because
Even smarter
Nutritional values
Essential oils in celery help combat bacteria in the mouth, throat, and stomach.
When eating celery, use organic if possible. They have comparatively little nitrate, which is converted in the body to the unfavourable nitrite, hindering the transport of oxygen in the blood and potentially developing harmful nitrosamines.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 1 onion
- 1 Apple
- 1 pc Celery root
- 2 potatoes (about 4 oz)
- 1 Tbsp vegetable oil
- 24 ozs Vegetable broth
- 3 Tbsps Gorgonzola
- 1 Tbsp cream cheese
- peppers
- ¼ Whole-grain baguette
- 3 stalks Celery (from the center, about 7 oz.)
- salt
Kitchen utensils
Preparation steps
Peel the onion and chop finely.
Peel the apple, remove seeds and cut into slices.
Peel the potatoes and celery root and cut into large cubes.
Heat the oil in a large pot and sauté onion while stirring until translucent, a few minutes. Add apple slices and sauté for 1 minute.
Add celery, potatoes and the broth and bring to a boil. Cook for approximately 30 minutes over medium heat.
Meanwhile, mix the cheeses together, then season well with pepper.
Cut the bread into slices, place on a baking sheet and toast until golden on each side under a hot oven broiler. Allow to cool.
Rinse celery, remove strings and pluck leaves. Set the leaves aside. Cut celery into very fine slices.
Spread the cheese mixture onto the cooled bread slices (crostini).
Puree the celery soup and season with salt and pepper. Warm crostini briefly under the broiler then remove. Sprinkle celery leaves and slices over the soup and serve with crostini.
