Creamy Horseradish Soup with Bacon
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 197 mg | (5 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 100 grams Bacon (sliced)
- 20 grams butter
- 1 shallot
- 1 garlic clove
- 1 pc Horseradish (about 4 cm)
- 1 Tbsp Pastry flour
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Nutmeg
- parsley (for garnish)
Preparation steps
1.
Cut bacon into thin strips. In a pan, fry bacon in melted butter until crisp. Remove bacon and drain on paper towels. Peel and finely chop shallot and garlic. Peel and finely grate horseradish.
2.
In the fat remaining in the pan, cook shallot and garlic until translucent. Sprinkle with flour and cook until flour is light brown. Gradually add broth, whisking constantly to prevent lumps from forming.
3.
Add horseradish and simmer over medium heat, about 10 minutes. Stir in cream and season with salt, pepper and nutmeg. Ladle soup into warmed bowls and garnish with bacon and parsley leaves.
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