Creamy Garden Veg Bisques

Name: Creamy Garden Veg Bisques
Total time: 50 min
Yield: 4
Ingredients: 1 shallot (finely chopped); 1 Garlic clove (finely chopped); 2 tablespoons butter; 3 cups frozen peas; 3 cups vegetable stock; 1 cup floury potatoes (peeled and grated); 7 ounces frozen Puff pastry (defrosted); 3 tablespoons soft butter; 1 cup Cheese (e. g. Emmental, grated); 2 tablespoons cream (at least 30% fat); fresh Herbs

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

668

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	668 kcal	(32 %)
Protein	17.17 g	(18 %)
Fat	45.35 g	(39 %)
Carbohydrates	50.92 g	(34 %)
Sugar added	0 g	(0 %)
Roughage	6.25 g	(21 %)

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more nutritional values

Vitamin A	479.97 mg	(59,996 %)
Vitamin D	0.29 μg	(1 %)
Vitamin E	1.01 mg	(8 %)
Vitamin B₁	0.58 mg	(58 %)
Vitamin B₂	0.36 mg	(33 %)
Niacin	6.85 mg	(57 %)
Vitamin B₆	0.23 mg	(16 %)
Folate	119.47 μg	(40 %)
Pantothenic acid	0.35 mg	(6 %)
Biotin	0.58 μg	(1 %)
Vitamin B₁₂	0.47 μg	(16 %)
Vitamin C	19.11 mg	(20 %)
Potassium	402.43 mg	(10 %)
Calcium	346.51 mg	(35 %)
Magnesium	49.3 mg	(16 %)
Iron	3.6 mg	(24 %)
Iodine	3.52 μg	(2 %)
Zinc	1.9 mg	(24 %)
Saturated fatty acids	20.65 g
Cholesterol	74.99 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the soup: 1
shallot (finely chopped); 1
Garlic clove (finely chopped); 2 tablespoons
butter; 3 cups
frozen peas; 3 cups
vegetable stock; 1 cup
floury potatoes (peeled and grated)

For the cheese sticks: 7 ounces
frozen Puff pastry (defrosted); 3 tablespoons
soft butter; 1 cup
Cheese (e. g. Emmental, grated)

To garnish: 2 tablespoons
cream (at least 30% fat); fresh Herbs

How healthy are the main ingredients?

shallot

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.

Fry the shallot and garlic in hot butter and add the peas. Quench with the stock and bring to the boil. Add the potatoes and simmer for 15 min.

Roll out the pastry and cut into strips (1 x 12 cm). Place the strips on the prepared baking tray, brush with some butter and sprinkle with the cheese. Bake for around 15 min.

Puree the soup with a hand blender and season with salt and ground black pepper. Pour into preheated bowls and garnished with a dollop of cream, a few peas and the herbs. Serve with the cheese sticks.