Creamy Celery Soup with Leeks and Pancetta
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Celery root
- 30 grams clarified butter
- 30 grams Pastry flour
- 250 milliliters milk
- salt
- white peppers
- lemon juice
- 4 slices Pancetta
- 3 Tbsps Whipped cream
- 1 stalk Leeks
- freshly ground peppers
Preparation steps
1.
Rinse and trim the celery root, then finely dice.
2.
Melt the butter in a saucepan, and sauté the celery root. Dust with the flour, stir to combine, and briefly cook. Gradually incorporate the broth and milk, bring to a boil, and cook for 20-30 minutes until tender.
3.
Dice the pancetta and cook in a pan until crispy.
4.
Rinse the leeks, then thinly slice. Melt a little butter in a pan, then sauté the leek for 5-10 minutes, until soft.
5.
Puree the soup, then season to taste with salt, pepper, and lemon juice. Mix in the cream, puree thoroughly, and mix well.
6.
Divide the leeks into soup bowls, then top with soup. Sprinkle with freshly cracked black pepper, garnish with the pancetta, and serve.
