Creamy Pear Leek Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 stalks Leeks (only the white and light green)
- 1 garlic clove
- 250 grams starchy potatoes
- 1 Pear
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- 1 splash lemon juice
- 1 tsp Horseradish (from a jar)
- thyme (for garnish)
- 2 Tbsps roasted slivered almonds
Preparation steps
1.
Halve the leeks lengthwise, rinse and cut into strips. Peel and finely chop the garlic. Peel and dice the potatoes and pear. Saute the leeks and garlic in hot butter. Add the flour and broth and mix well. Add the potatoes and pear. Let simmer for about 20 minutes. Puree the soup. Depending on the desired consistency, let the soup boil down or add broth. Stir in the cream, bring to a boil and season with salt, lemon juice and horseradish.
2.
Serve garnished with thyme and roasted almonds.
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