Cream of Herb Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
164
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- parsley (1/2 bunch)
- Basil (1/2 bunch)
- 1 Tbsp Pine nuts
- 150 grams Crème fraiche
- 1 l Vegetable broth
- 1 Tbsp butter
- salt
- freshly ground peppers
- Fresh herbs (for garnish)
- edible Flowers (such as pansies, for garnish)
Preparation steps
1.
Rinse herbs, shake dry and pluck leaves.
2.
Peel garlic and coarsely chop. Puree parsley and basil leaves, garlic, pine nuts and 3 tablespoons creme fraiche.
3.
Heat vegetable broth over medium heat and stir in the herb cream mixture.
4.
Stir in butter. Blend again until soup is smooth and foamy. Season with salt and pepper to taste. Ladle into cups. Garnish with a dollop of creme fraiche, herbs, and edible flowers.
