Country Pottage
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
500
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,274 mg | (32 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ bunch Tarragon
- 35 ozs waxy potatoes
- 1 onion (chopped)
- 2 cloves garlic cloves (finely chopped)
- 3 Tbsps olive oil
- 4 cups stock
- ½ untreated lemon
- 1 cup cooked ham (diced)
- 1 Tbsp Crème fraiche
Preparation steps
1.
Wash the tarragon and shake dry. Pick off and finely chop the leaves (reserving a few to garnish).
2.
Peel and dice the potatoes. Heat the oil in a large pan and briefly fry the potatoes, stirring, over a medium heat. Add the onion and garlic and fry briefly. Then add the stock, cover and simmer for about 15 minutes.
3.
Wash the lemon in hot water and finely grate the peel. Stir the lemon peel and crème fraîche into the soup. Take out two ladles of the soup and briefly puree or (preferably) mash the remaining soup. Add the tarragon, ham and the unpureed soup and reheat.
4.
Season to taste with salt and pepper. Serve sprinkled with tarragon.
