Creamy Cheese Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 148 mg | (4 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- also
- 2 slices white bread
- 1 Tbsp butter
- Dill
- Ingredients
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 150 grams Goat cheese
- 100 grams Whipped cream
- salt
- peppers
- 2 tsps lemon juice
Preparation steps
1.
Peel and finely chop the shallots and garlic. Heat the butter in a pan, and sauté both. Add the vegetable broth to the pan, and bring to a boil. Coarsely grate the cheese, and add to the pan with the cream. Reduce the heat, and stir in the cheese. Continue stirring until the cheese has completely melted.
2.
Puree the soup completely, then season to taste with salt, pepper, and lemon juice. Cut the bread into cubes, and toast until golden brown in the butter.
3.
Transfer the soup to bowls, and top with the coarsely chopped dill. Garnish with the croutons, and serve.
