Creamy Chervil Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 150 grams Chervil
- 300 grams starchy potatoes
- 1 Tbsp butter
- 125 milliliters dry white wine
- 600 milliliters Vegetable broth
- 200 milliliters milk
- salt
- freshly ground pepper
- Nutmeg
- 2 Tbsps lemon juice
- 200 grams Whipped cream
Preparation steps
1.
Peel and finely dice the onion. Rinse the chervil, shake dry and coarsely chop. Peel, rinse and dice the potatoes.
2.
Sweat the onion in hot butter until translucent. Add the chervil and saute briefly. Stir in the potatoes and saute briefly. Pour in the wine, broth and milk.
3.
Bring to a boil, cover and simmer for 20-25 minutes. Puree the soup finely. Season with salt, pepper, nutmeg and lemon juice. Heat the soup again and stir in the cream.
4.
Serve sprinkled with chervil leaves.
