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Creamy potato soup with almond pesto
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
477
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,043 mg | (26 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the soup
- 800 grams starchy potatoes
- 2 shallots
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 1 l Vegetable broth
- 2 centiliters sherry
- salt
- freshly ground peppers
- 100 grams smoked ham
- For the pesto
- 1 bunch parsley
- 1 garlic clove
- 1 Tbsp freshly grated Parmesan
- 2 Tbsps chopped almonds
- 6 Tbsps olive oil
Preparation steps
1.
For the soup, peel the potato and dice. Peel shallots and dice finely. Sauté the shallots and potatoes in hot oil. Add the white wine and the broth. Simmer for about 25 minutes.
2.
For the pesto, place coarsely chopped parsley in a blender with peeled garlic, Parmesan and almonds. Puree with the olive oil. Season with salt and pepper.
3.
Puree the soup until smooth and season with sherry, salt and pepper. Cook ham until crispy in a dry pan over medium heat.
4.
Distribute soup among bowls and top with the ham. Serve drizzled with pesto.
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