Creamy potato soup with scallops
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 200 grams Celery root
- 1 garlic clove
- 2 scallions
- 10 Tbsps olive oil
- 1 ⅕ liters Vegetable broth
- 12 Scallop
- 30 grams butter
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Reserve 1 potato for the potato straw garnish. Peel remaining potatoes, onion, celery root and garlic. Rinse and cut into small cubes. Rinse the scallions, shake dry and cut into pieces. Heat 2 tbsp oil in a large saucepan and sweat the onion with the garlic until translucent. Add the potatoes and celery root and sauté briefly. Pour in the broth and season with salt and pepper. Simmer over medium heat for 20 to 25 minutes.
Meanwhile, peel the remaining potatoes and cut into thin strips. Rinse and place on paper towel to pat dry. Heat oil in a pan and fry 1/4 of the potatoes at a time until golden. Remove with a slotted spoon and drain paper towels. Rinse the scallops and pat dry. Cook in melted butter until golden brown on both sides. Add the scallions and saute briefly.
Puree the soup and season with salt, pepper and nutmeg. Ladle into preheated soup bowls. Top each with 3 scallops, a few scallions and some potato straws. Serve drizzled with the remaining oil.