Creamy veg bisque with mushrooms

 

Creamy veg bisque with mushrooms
241 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:55 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
241
12%
Protein
6 g
12%
Fat
13 g
16%
Added Sugar
0 g
0%
Carbohydrates
30 g
12%
Roughage
5 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3 ⅓ cupspotatoes
3 ½ cupsvegetable stock
4 cupsChanterelle
2 tablespoonsolive oil
2 tablespoonsparsley freshly chopped
1 tablespoonsoy sauce
salt
freshly ground peppers
Nutmeg
¼ cupsCrème fraiche

Directions

1 Peel, wash and dice the potatoes. Combine potatoes with the vegetable stock in a saucepan and bring to the boil. Cover and cook for about 20 minutes, until soft.
2 Clean the chanterelles, cut into smaller pieces if necessary and saute quickly in olive oil over a high heat. Season with salt and pepper.
3 Puree the potatoes in the stock, add the parsley, salt, pepper, soy sauce and nutmeg and check the seasoning. Stir in the crème fraiche.
4 Ladle the soup onto warmed plates and scatter the mushrooms on top.
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