Chervil Cream Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 200 grams starchy potatoes
- 1 Tbsp butter
- salt
- ¾ l milk (Including 1/4 l for foaming)
- 100 grams Chervil
- 100 grams Whipped cream
- freshly ground pepper
Preparation steps
1.
Peel the onion and the potatoes and dice. Sauté the onions and potatoes in the butter without browning. Season with salt and add 250 ml (approximately 1 cup) of water. Cook for about 20-30 minutes until the potatoes are soft. Pour in 500 ml (approximately 2 cups) of milk, let everything boil, then finely mash.
2.
Meanwhile, rinse the chervil and set some aside. Roughly chop the remaining chervil and puree with the potatoes and the cream in a blender until smooth. Heat the soup. Season to taste with salt and pepper and, if appropriate, pour through a sieve.
3.
Heat the remaining milk and froth with an electric mixer. Pour the soup into cups, distribute the milk foam and sprinkle the soup with chervil leaves.
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