Cream of Potato Soup with Croutons
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
347
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 500 grams starchy potatoes
- 100 grams Celery root
- 100 grams Parsnips
- 1 onion
- 2 Tbsps butter
- 300 milliliters milk
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps Crème fraiche
- To serve
- 2 Tbsps finely chopped parsley
Preparation steps
1.
For the soup, peel the potatoes, celery, parsnip and onion and cut everything into small cubes.
Melt the butter in a saucepan and sweat the onion until translucent. Add the remaining diced vegetables, sauté briefly and then pour in the milk. Stir in the broth and simmer for about 20 minutes over medium heat.
Remove about half of the diced vegetables. Purée the remaining soup and season with salt, pepper and nutmeg. Stir in the crème fraîche (do not allow it to boil) and then return the remaining diced vegetables to the pot.
2.
For the croutons, cut the bread into small cubes and fry in some butter until golden brown. Drain and place on paper towels.
3.
To serve, transfer the soup to bowls and serve showered with croutons and garnished with parsley.
