Creamy Soup with Herbs and Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 182.7 μg | (305 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 100 grams Celery
- 1 carrot
- 1 stalk Leeks
- 2 slices white bread
- 2 Tbsps butter
- 100 grams Spinach
- 20 grams Sorrel
- 100 grams Romaine lettuce
- 1 garlic clove
- 2 small shallots
- 1 Tbsp Pastry flour
- peppers (nutmeg)
- 1 egg yolk
- 2 Tbsps Whipped cream
- 1 bunch Chives
- 1 bunch parsley
- 20 grams Wild garlic leaf
- Worcestershire sauce
- lemon juice
Preparation steps
Peel the celery and carrot and coarsely chop. Place the leeks under running water, trim and cut into large pieces. Bring 600 ml (approximately 2 1/2 cups) of salted water to a boil, add the vegetables and simmer for about 40 minutes over low heat. Strain through a sieve, drain and collect the broth. Remove the crust from the white bread and cut into small cubes.
Heat 1 tablespoon of butter in a pan and saute the bread cubes until golden brown. Cut the spinach, sorrel and romaine lettuce into thin strips and let boil briefly in boiling water. Drain in a colander, rinse in cold water and drain well. Peel the garlic and shallots, finely chop and saute in the remaining butter.
Add the flour, cook briefly, then add the broth. Add the spinach, sorrel and romaine lettuce. Season with salt, pepper and nutmeg. Mix the egg yolks with cream and stir into the soup. Finely chop the chives, parsley and wild garlic and sprinkle over the soup. Season with Worcestershire sauce and lemon juice and sprinkle with croutons.
