Creamy Wild Garlic Soup
Creamy Wild Garlic Soup - The potato foam is the finishing touch.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 136.1 μg | (227 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 125 grams starchy potatoes (2-3)
- salt
- 150 grams Wild garlic
- 1 bunch parsley (About 40 grams)
- 100 grams Spinach
- 1 shallot
- 1 pc Celery root (100 grams)
- 1 tsp Canola oil
- 600 milliliters Vegetable broth
- 100 milliliters Soy creamer
- 2 Tbsps Cultured butter (30 grams)
- Nutmeg
- peppers
Preparation steps
Rinse potatoes and boil in salted water, about 30 minutes.
Meanwhile, rinse wild garlic, parsley and spinach, spin dry, and coarsely chop. Peel and finely chop shallot and celery root.
In a saucepan. sauté shallot and celery root in oil over medium heat, 2-3 minutes. Add 500 ml (approximately 2 cups) broth and simmer over low heat, about 15 minutes.
Drain potatoes and let cool briefly. Peel potatoes and press through a potato ricer or mash. Let cool.
In a saucepan, bring remaining broth and soy creamer to a boil. Add potatoes and butter. With an immersion blender, blend until frothy. Season with salt and freshly grated nutmeg.
Add herbs, spinach and wild garlic to soup, bring to a boil again, and purée until smooth. Season with salt and pepper.
Divide soup among 4 tall glasses and garnish with the potato foam.
