Creamy Soup with Herbs and Croutons

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Creamy Soup with Herbs and Croutons
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein5.04 g(5 %)
Fat10.34 g(9 %)
Carbohydrates18.7 g(12 %)
Sugar added0 g(0 %)
Roughage3.18 g(11 %)
Vitamin A1,072.95 mg(134,119 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.03 mg(17 %)
Vitamin B₆0.23 mg(16 %)
Folate156.76 μg(52 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.12 μg(7 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C34.58 mg(36 %)
Potassium454.08 mg(11 %)
Calcium126.25 mg(13 %)
Magnesium50.51 mg(17 %)
Iron3.13 mg(21 %)
Iodine9.79 μg(5 %)
Zinc0.69 mg(9 %)
Saturated fatty acids5.6 g
Cholesterol76.75 mg

Ingredients

for
4
Ingredients
100 grams Celery
1 carrot
1 stalk Leeks
2 slices white bread
2 tablespoons butter
100 grams Spinach
20 grams Sorrel
100 grams Romaine lettuce
1 garlic
2 small shallots
1 tablespoon Pastry flour
peppers (nutmeg)
1 egg yolk
2 tablespoons Whipped cream
1 bunch Chives
1 bunch parsley
20 grams Wild garlic leaf
Worcestershire sauce
lemon juice
How healthy are the main ingredients?
CelerycarrotLeekwhite breadSpinachgarlic

Preparation steps

1.

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.

2.

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.

3.

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.

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