Chervil Soup with Scallions and Lemon

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Chervil Soup with Scallions and Lemon
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie381 cal.(18 %)
Protein8 g(8 %)
Fat24 g(21 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.8 mg(32 %)
Vitamin K1.2 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C32 mg(34 %)
Potassium525 mg(13 %)
Calcium334 mg(33 %)
Magnesium41 mg(14 %)
Iron1.8 mg(12 %)
Iodine7 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids13.4 g
Uric acid27 mg
Cholesterol55 mg
Complete sugar8 g

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
How healthy are the main ingredients?
white breadWhipped creamsalt

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.