Creamy Potato Soup with Herb Croutons

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Creamy Potato Soup with Herb Croutons
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
449
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein8 g(8 %)
Fat30 g(26 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.2 mg(10 %)
Vitamin K4.5 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate47 μg(16 %)
Pantothenic acid1 mg(17 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C42 mg(44 %)
Potassium786 mg(20 %)
Calcium136 mg(14 %)
Magnesium48 mg(16 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids17.8 g
Uric acid32 mg
Cholesterol131 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
600 grams potatoes (starchy, such as Idaho or russet)
1 bunch scallions
1 Tbsp butter
1 egg
200 milliliters Whipped cream
3 slices Toast
50 grams Herb butter
salt
cayenne pepper
Nutmeg
How healthy are the main ingredients?
potatoWhipped creameggsaltcayenne pepperNutmeg

Preparation steps

1.

Rinse, peel, and slice the potatoes. Rinse and shake dry the scallions, and chop the white and light green parts, reserving the green portions for a garnish. Melt the butter in a saucepan and sauté the potatoes and scallions. Pour in the broth and simmer over medium heat for about 20 minutes.

2.

Puree the soup in a blender. Mix the egg yolks with 2 tablespoons of cream and stir into the soup. Cut the toast into cubes and brown in a skillet with garlic butter. Season the soup with salt, cayenne pepper and nutmeg.

3.

To serve, beat the remaining cream until semi-stiff. Cut the reserved scallions into fine strips. Pour the soup in serving bowls and serve sprinkled with herb croutons and scallions. Serve immediately.

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