Creamy Potato Soup

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Creamy Potato Soup
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
602
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie602 kcal(29 %)
Protein13.52 g(14 %)
Fat39.84 g(34 %)
Carbohydrates48.94 g(33 %)
Sugar added0 g(0 %)
Roughage4.82 g(16 %)
Vitamin A266.95 mg(33,369 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.63 mg(39 %)
Vitamin B₆0.34 mg(24 %)
Folate80.48 μg(27 %)
Pantothenic acid0.63 mg(11 %)
Biotin4.09 μg(9 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C31.77 mg(33 %)
Potassium912.42 mg(23 %)
Calcium253.27 mg(25 %)
Magnesium54.55 mg(18 %)
Iron2.26 mg(15 %)
Iodine15.26 μg(8 %)
Zinc1.37 mg(17 %)
Saturated fatty acids19.07 g
Cholesterol133.23 mg

Ingredients

for
4
For the puff spoon
100 grams Puff pastry dough (refrigerated)
1 egg yolk
For the soup
500 grams floury potatoes
1 Parsnip
1 onion
1 garlic
2 tablespoons butter
100 milliliters dry white wine
600 milliliters Vegetable broth
200 milliliters Whipped cream
50 grams grated Parmesan
salt
peppers (white)
Nutmeg (freshly grated)
3 tablespoons Basil pesto (from a jar)
How healthy are the main ingredients?
potatoWhipped creamParmesanParsniponiongarlic

Preparation steps

1.
Preheat the oven to 200 ° C top and bottom heat Preheat.
2.

For the puff pastry spoons: spread puff pastry on a working surface. Place cutlery spoon on top and cut out spoons out of pastry with a sharp knife. Mold the pastry spoons so that they resemble real spoons.  Arrange puff pastry spoons on a lined with parchment paper baking tray and brush with beaten egg yolk. Bake in preheated oven at 200°C (approximately 400°F) for 10-12 minutes or until golden. Remove from oven and let cool.

3.

For the soup: peel potatoes and parsnip, rinse and cut into large cubes. Peel onion and garlic and chop finely. Heat butter in a saucepan and saute onion and garlic. Add diced vegetables and saute for a few minutes. Add wine and broth and simmer on medium heat, covered, for about 15 minutes.

4.

Puree soup with an immersion blender, add cream and Parmesan and mix well. Season well with salt, pepper and nutmeg. 

5.

Pour soup into bowls and decorate with few splashes of basil pesto. Place puff pastry spoon on top of each bowl and serve.