Cream of Celery Soup with Croutons
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices white bread
- 2 Tbsps butter
- salt
- 300 grams potatoes
- 2 carrots
- 3 stalks Celery
- 1 onion
- 1 Tbsp vegetable oil
- 800 milliliters Vegetable broth
- freshly ground peppers
- 100 milliliters milk
- 2 Tbsps acidic Whipped cream
- freshly grated Nutmeg
- 1 Tbsp chopped parsley
- 1 Tbsp marjoram
Preparation steps
1.
Remove the crust from the bread. Cut the bread into small cubes and fry in melted butter until golden brown. Remove from the pan, drain on paper towels and sprinkle with salt.
2.
Peel and rinse the potatoes and carrots. Cut the potatoes into bite-size pieces and the carrots into thin slices. Rinse and slice the celery.
3.
Peel and finely chop the onion. Sweat the onion in 1 tablespoon of oil until translucent. Add the vegetables and saute briefly. Pour in the broth, season with salt and pepper and simmer over medium heat for 15 minutes. Pour in the milk and cream. Bring the heat up briefly. Season with salt, pepper and a pinch of nutmeg. Add the herbs and serve with the croutons.
