Cream of Potato Soup with Saffron and Caramelized Nuts
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 yellow onion
- 600 grams starchy potatoes
- 20 grams butter
- ½ gram Saffron
- salt
- freshly ground peppers
- Nutmeg
- 1 tsp freshly chopped marjoram
- 200 milliliters Whipped cream (at least 30% fat content)
- 100 grams shelled Walnut
- 1 Tbsp Walnut oil
- 1 Tbsp powdered sugar
- 2 sprigs fresh marjoram
Preparation steps
1.
Peel onion and potatoes and cut into cubes. In a saucepan, cook onion in melted butter until translucent. Add diced potatoes, saffron and broth. Season with salt, pepper, nutmeg and marjoram. Simmer over medium heat, 20-25 minutes. With an immersion blender, puree soup. Stir in cream.
2.
Bring soup to a boil again and season to taste. Coarsely chop walnuts. In a pan, fry nuts briefly in walnut oil. Sprinkle with sugar and cook, stirring, until nuts are lightly caramelized. Ladle soup into preheated bowls and garnish with caramelized walnuts and marjoram.
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