Edam Cheese Soup with Croutons
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
2211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,211 cal. | (105 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 261 g | (174 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.9 g | (56 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 1,090 mg | (109 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 55.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 white bread
- 4 Tbsps butter
- salt
- 2 garlic cloves
- 1 shallot
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 200 grams grated Edam cheese
- peppers
- ½ handful Chives
Preparation steps
1.
Cut the bread slices into cubes and suaté in 2 tablespoons of butter until golden brown and toasted. Drain on paper towels and salt lightly.
2.
Peel and mince the garlic and shallot and sauté in the remaining butter until translucent. Stir in the flour and cook until lightly golden. Slowly pour in the white wine and vegetable broth and mix until smooth. Cover and simmer for about 2 hours. Grate the cheese and stir into the soup along with the heavy cream. Season with salt and pepper. Rinse the chives and roughly chop. Ladle the soup into bowls, top with the croutons and garnish with chives.
