Creamy Potato and Salsify Soup with Bacon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.3 g | (64 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Salsify
- 2 Tbsps lemon juice
- 250 grams starchy potatoes
- 1 onion
- 4 slices Bacon (cut in pieces)
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- white peppers (freshly ground)
- 50 grams Crème fraiche
- freshly grated Nutmeg
- 2 Tbsps Cress (for garnish)
Preparation steps
1.
Rinse the salsify, peel with rubber gloves, cut into small pieces and place in water mixed with lemon juice.
2.
Peel the onion and the potatoes, and dice finely.
3.
Heat oil in a saucepan and fry the bacon until crispy, remove from the saucepan and drain on kitchen paper. Saute the onion in the same saucepan until translucent. Add the potatoes and the salsify, and saute well. Pour the white wine and vegetable broth, season with salt and white pepper, and simmer for about 30 minutes over medium heat. Puree the soup finely, stir in the crème fraîche, season with salt and pepper, and stir in a pinch of nutmeg.
Pour the soup into preheated bowls. Serve garnished with fried bacon and some garden cress.
