Creamy Fennel Soup with Smoked Salmon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 17.35 g | (18 %) | ||
| Fat | 21.59 g | (19 %) | ||
| Carbohydrates | 24.47 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.42 g | (18 %) |
more nutritional values
| Vitamin A | 190.99 mg | (23,874 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.89 mg | (16 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 48.92 μg | (16 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 3.51 μg | (8 %) | ||
| Vitamin B₁₂ | 3.67 μg | (122 %) | ||
| Vitamin C | 24.28 mg | (26 %) | ||
| Potassium | 965.25 mg | (24 %) | ||
| Calcium | 125.57 mg | (13 %) | ||
| Magnesium | 51.23 mg | (17 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Iodine | 4.87 μg | (2 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 8.29 g | |||
| Cholesterol | 65.4 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 onion
- 2 garlic cloves
- 2 Fennel bulb
- 150 grams starchy potatoes
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 centiliters Noilly Prat
- salt
- freshly ground peppers
- For garnishing
- 80 grams Smoked salmon (sliced)
- Chervil
- 2 Tbsps slivered almonds (toasted)
Preparation steps
1.
For the soup: Peel and finely chop onion and garlic. Rinse and dry fennel bulbs, quarter and remove stalks and cut into cubes. Set aside a few fennel fronds for garnishing and chop the rest. Peel potatoes and dice.
2.
Heat olive oil in a saucepan and saute onion, garlic and fennel for 1-2 minutes. Add broth and potatoes. Bring to a boil and reduce heat. Simmer for about 20 minutes on low heat.
3.
Puree soup and add cream. Simmer down or add more broth to reach desired consistency. Add crème fraîche and season with vermouth, salt and pepper.
4.
Puree soup again to make it foamy and pour into bowls. Top with salmon slices and garnish with remaining fennel leaves, chervil and almonds. Serve.
