Chilled Potato Soup with Leek and Mushrooms
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 6.01 g | (6 %) | ||
| Fat | 22.89 g | (20 %) | ||
| Carbohydrates | 30.39 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.74 g | (12 %) |
more nutritional values
| Vitamin A | 86.58 mg | (10,823 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.51 mg | (13 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 2.51 mg | (21 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 36.94 μg | (12 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 24.15 mg | (25 %) | ||
| Potassium | 719.75 mg | (18 %) | ||
| Calcium | 99.9 mg | (10 %) | ||
| Magnesium | 35.28 mg | (12 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 10.87 g | |||
| Cholesterol | 37.59 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Leek
- 400 grams floury potatoes
- 150 grams Celery root
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 100 grams Crème fraiche
- salt
- white, freshly ground peppers
- Nutmeg (freshly grated)
- 100 grams shiitake mushrooms
- 2 Tbsps vegetable oil
- scallions (for garnishing)
Preparation steps
1.
Rinse and dry leek, halve lengthwise and cut into strips. Peel potatoes, celery and garlic, cut into small pieces. Heat butter on a saucepan and saute vegetables for 1-2 minutes. Add broth. Simmer for about 20 minutes on low heat. Puree soup. When soup has cooled, add crème fraîche and season with salt, pepper and nutmeg. Refrigerate.
2.
Clean mushrooms and cut into slices. Heat oil in a pan and saute mushrooms until golden brown. Season with salt and pepper and cool until lukewarm.
3.
Season soup to taste, pour into bowls and serve garnished with mushrooms and chives.
