Creamy Garden Veg Bisques
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
4
- For the soup
- 1 shallot (finely chopped)
- 1 garlic (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 Fresh herbs
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
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.
3.
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.
4.
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.
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