Creamy Garden Veg Bisques

0
Average: 0 (0 votes)
(0 votes)
Creamy Garden Veg Bisques
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
6,7 / 10
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)
Calorie668 kcal(32 %)
Protein17.17 g(18 %)
Fat45.35 g(39 %)
Carbohydrates50.92 g(34 %)
Sugar added0 g(0 %)
Roughage6.25 g(21 %)
Vitamin A479.97 mg(59,996 %)
Vitamin D0.29 μg(1 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.36 mg(33 %)
Niacin6.85 mg(57 %)
Vitamin B₆0.23 mg(16 %)
Folate119.47 μg(40 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C19.11 mg(20 %)
Potassium402.43 mg(10 %)
Calcium346.51 mg(35 %)
Magnesium49.3 mg(16 %)
Iron3.6 mg(24 %)
Iodine3.52 μg(2 %)
Zinc1.9 mg(24 %)
Saturated fatty acids20.65 g
Cholesterol74.99 mg
Author of this recipe:
How healthy are the main ingredients?
shallot

Ingredients

for
4
For the soup
1
shallot (finely chopped)
1
Garlic clove (finely chopped)
2 tablespoons
3 cups
frozen peas
3 cups
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

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.