Creamy Herb Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 262 mg | (7 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 slices stale Toast
- 4 Tbsps butter
- 1 shallot
- 1 handful Wild garlic
- 1 handful Chervil
- 1 handful Cress
- 1 handful Stinging nettle
- ½ bunch Dill
- 1 bunch parsley
- 2 Tbsps Pastry flour
- 850 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Cut the bread into cubes and fry in 2 tablespoons of hot butter, until golden brown. Drain on paper towels.
2.
Peel and chop the shallot.
3.
Rinse the herbs and spin dry. Set aside a few dill and parsley leaves for the garnish. Coarsely chop the remaining herbs.
4.
Sweat the shallot in 2 tablespoons of hot butter. Add half of the herbs. Saute briefly and dust with flour. Deglaze with the broth. Stir well and simmer for about 10 minutes. Add the cream, creme fraiche and remaining herbs. Puree the soup. Season with salt, pepper and nutmeg. Serve garnished with herbs and croutons.
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