Creamy Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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 clove
- 2 Tbsps 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 Tbsps Basil pesto (from a jar)
Preparation steps
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.
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.
Puree soup with an immersion blender, add cream and Parmesan and mix well. Season well with salt, pepper and nutmeg.
Pour soup into bowls and decorate with few splashes of basil pesto. Place puff pastry spoon on top of each bowl and serve.
