Endive Soup
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
With this type of flour, it is best to use wholemeal flour - this adds a few extra fibres, minerals and vitamins.
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 Endive
- 1 onion
- 200 grams starchy potatoes
- 1 Tbsp clarified butter
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- lemon juice
- 1 pinch sugar
- Iodized salt (with fluoride)
- freshly ground peppers
- 1 tsp fennel seeds (roasted)
- Chervil (for garnish)
Preparation steps
Rinse and trim the endive. Halve lengthwise, remove the stalk and julienne. Leave some endive aside for garnish. Peel and finely chop the onion. Peel and finely dice the potato. Add the butter to a saucepan and sauté the onion until soft. Add the chicory and potato, and sauté briefly. Mix in the flower, stir to combine, then gradually incorporate the broth. Bring to a boil, reduce the heat, cover, and simmer gently for 20 minutes. Stir occasionally, and add more broth if necessary.
Puree the soup. Season to taste with lemon juice, sugar, salt, and pepper. Transfer to a small bowl. Top with the fennel seeds, and garnish with the reserved endive and the chervil.
