Creamy Bisque with Fish
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 small onion (peeled and finely chopped)
- 1 stick Celery (finely chopped)
- 1 carrot (peeled and finely diced)
- 2 ½ cups new potatoes (peeled and finely sliced)
- ⅞ cup fish stock
- 3 ½ cups milk
- 1 bay leaf
- salt
- peppers
- 2.333 cups Salmon fillet (cubed)
- ⅜ cup double cream
- 2 Tbsps parsley (finely chopped)
Product recommendation
Curried Potato Salmon Soup
Add 1 tbsp curry powder to the soup with the vegetables
Preparation steps
1.
Heat the butter in a pan and sweat the onion, carrot and celery without colouring.
2.
Add the potatoes and cook for a few minutes, then pour in the fish stock and milk, add the bay leaf and seasoning and simmer gently for 20 minutes or so until the potatoes are tender.
3.
Add the salmon to the soup and simmer for 5-8 minutes until just cooked.
4.
Add the cream and reheat gently, stir in the parsley and serve.
