Creamy Garlic Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1904
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,904 cal. | (91 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 341 g | (227 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.9 g | (73 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Vegetable broth
- 12 cloves garlic cloves
- 2 Tbsps olive oil
- 2 bay leaves
- 1 sprig Sage
- 1 cup Parmesan
- 2 egg yolks
- 2 Tbsps cream (30% fat)
- 2 Tbsps sherry
- 1 Tbsp lemon juice
- 1 Tbsp Mustard
- salt
- freshly ground Black pepper
- 8 toasted, sliced Baguette
Preparation steps
1.
Peel the garlic and wash the sage leaves. Put into a pan with the vegetable broth, bay leaves and olive oil and bring to a boil. Simmer, half-covered with a lid, for 15 minutes. Take out the bay leaves and sage and puree the soup with a hand blender. Mix the Parmesan, egg yolks and cream. Remove the soup from the heat and carefully stir in the cheese mixture. Season with salt and pepper and add sherry, lemon juice and mustard to taste. Ladle the soup into 4 soup bowls and add a toasted baguette slice to each. Serve garnished with garlic and parsley.
