Creamy Brussels Sprouts Soup with Bacon Croutons

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Creamy Brussels Sprouts Soup with Bacon Croutons
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein10 g(10 %)
Fat29 g(25 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.8 mg(23 %)
Vitamin K208.4 μg(347 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.6 mg(43 %)
Folate160 μg(53 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C154 mg(162 %)
Potassium965 mg(24 %)
Calcium109 mg(11 %)
Magnesium54 mg(18 %)
Iron2 mg(13 %)
Iodine6 μg(3 %)
Zinc1.3 mg(16 %)
Saturated fatty acids14.2 g
Uric acid110 mg
Cholesterol46 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
500 grams Brussels sprouts
1 starchy potato
100 grams Celery root
1 shallot
1 garlic clove
600 milliliters Beef broth
100 milliliters Whipped cream (minimum 30% fat content)
2 Tbsps Crème fraiche (minimum 30% fat content)
salt
freshly ground peppers
freshly ground Nutmeg
1 Tbsp butter
50 grams streaky Bacon
2 slices Toast
1 Apple
1 Tbsp Walnut

Preparation steps

1.

Rinse, trim and halve Brussels sprouts. Rinse, peel and dice potatoes. Rinse and dice celery.

2.

Peel and dice shallots and garlic. In a pot, sauté shallots and garlic in 2 tablespoons melted butter until translucent. Add Brussels sprouts and celery and deglaze with broth. Add potato and cream and simmer over low heat, about 30 minutes. Remove 4 tablespoons Brussels sprouts and set aside. Puree remaining soup until smooth. Stir in creme fraiche, bring to a boil, and season with salt, pepper and nutmeg.

3.

Cut bacon and bread into cubes. Rinse, halve, core and finely chop apple. Coarsely chop walnuts. Fry bacon in remaining butter. Add bread cubes and continue frying until golden-brown. Remove pan from the heat and stir in walnuts and chopped apple.

4.

Divide reserved Brussels sprouts among warmed bowls, top with soup and garnished with bacon, apple and walnut croutons.

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