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Chervil Soup with Croutons
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 5 mins
Calories:
348
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Peel onion and potatoes and chop. Heat butter in a pan and saute for a few minutes. Season with salt and 250 ml (approximately 1 cup) of water and simmer for 15-20 minutes or until potatoes are tender. Add 500 ml (approximatley 2 cups) of milk, bring to a boil and puree.
2.
Rinse chervil, set some leaves aside for garnishing and coarsely chop the rest. Combine with cream and puree in a blender. Add chervil mixture to potato soup and heat through. Season with salt and pepper.
3.
Cut bread into cubes. Heat oil in a pan and saute bread cubes until golden brown, season with salt and pepper. Pour soup into bowls and sprinkle with croutons. Garnish with chervil leaves and serve.
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