Creamy Potato Soup with Herb Croutons
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
