Creamy Potato Soup with Chanterelles
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(0 votes)
Health Score:
86 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams starchy potatoes
- 1 onion
- 1 Tbsp olive oil
- 1 l Vegetable broth (prepared product)
- 200 milliliters Whipped cream
- salt
- peppers
- 125 grams Chanterelle
- 1 Tbsp butter
- parsley (for garnish)
Preparation steps
1.
Peel, rinse and cut potatoes into pieces. Peel and dice onion. In a pot, sauté potatoes and onion in olive oil. Add broth, cover and cook about 35 minutes. Puree with an immersion blender (or standing blender). Add cream and cook until heated through. Season with salt and pepper.
2.
Wipe chanterelles clean. Heat butter in a pan over high heat. Add chanterelles and sauté briefly. Divide soup among bowls and top with chanterelles. Garnish with parsley.
