Creamy Leek Soup with Salmon
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams starchy potatoes
- 1 onion
- 2 stalks Leeks (600 grams)
- 2 Tbsps Canola oil
- 200 milliliters dry white wine
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- sugar
- freshly grated Nutmeg
- 125 grams Smoked salmon
- Cress (for garnish)
Preparation steps
1.
Peel the potatoes and the onion and dice. Trim, rinse and chop the leeks. Sauté everything together for 2-3 minutes in 2 tablespoons hot oil. Deglaze with the white wine, let simmer and pour in the broth. Simmer quietly about 20 minutes. Then puree, stir in the cream and crème fraîche and if necessary add broth or let reduce. Season with salt, pepper, sugar and nutmeg.
2.
Cut the salmon into strips and arrange on the soup. Serve garnished with cress.
