Chervil Soup with Scallions and Lemon
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 100 grams scallions
- 1 Tbsp butter
- 1 tsp vegetable oil
- 400 milliliters Vegetable broth
- 100 grams Chervil
- 50 milliliters Whipped cream
- salt
- peppers
- 1 Tbsp lemon juice
- 1 tsp grated Lemon peel
- 2 slices white bread
- 1 Tbsp butter
Preparation steps
1.
Rinse scallions, trim, and cut into small rings. Heat butter and oil in a saucepan add onions and sauté until translucent while stirring. Add vegetable broth. Rinse chervil, shake dry and finely chop. Add chervil (reserving some for garnish) and cream to the soup, season with salt, pepper, lemon juice and lemon zest and simmer over low heat for 3-4 minutes. Puree the soup and adjust seasonings to taste.
2.
Cut crusts off of the white bread, cut into cubes and fry in butter in a skillet until golden.
3.
Ladle soup into bowls and serve sprinkled with remaining chervil and croutons.
