Creamy Garlic Soup from Innsbruck
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 8 garlic cloves
- 4 scallions
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 800 milliliters Beef broth
- 1 slice Whole Wheat Bread
- 100 grams Whipped cream
- lemon juice
- salt
- peppers
- Nutmeg
Preparation steps
1.
Peel onion and garlic. Finely chop onion finely and halve garlic. Rinse, trim and cut scallions crosswise into rings. Set green parts of scallions aside. In a pot, cook onions in 2 tablespoons melted butter until translucent.
2.
Add white parts of scallions and garlic to the pot. Sprinkle with flour. Deglaze with broth and simmer over low heat, stirring occasionally, about 15 minutes. Meanwhile, make croutons: Remove crusts from bread and cut bread into small cubes. Fry bread cubes in remaining butter until crispy and golden-brown.
3.
Add creme fraiche to soup and puree. Season with lemon juice, salt, pepper and nutmeg and divide among bowls. Serve soup sprinkled with reserved scallions greens and croutons.
