Endive Soup

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Endive Soup
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein8 g(8 %)
Fat34 g(29 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin K24.3 μg(41 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate80 μg(27 %)
Pantothenic acid1 mg(17 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C20 mg(21 %)
Potassium672 mg(17 %)
Calcium239 mg(24 %)
Magnesium43 mg(14 %)
Iron1.6 mg(11 %)
Iodine20 μg(10 %)
Zinc1.6 mg(20 %)
Saturated fatty acids16.4 g
Uric acid36 mg
Cholesterol51 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
200 grams starchy potatoes
200 grams Celery root
1 shallot
1 garlic clove
2 Endive
2 Tbsps olive oil
200 milliliters dry white wine
600 milliliters Vegetable broth
60 grams Bacon
150 milliliters Whipped cream
salt
freshly ground peppers
1 pinch sugar
Nutmeg
50 grams freshly grated Parmesan
How healthy are the main ingredients?
potatoWhipped creamParmesanolive oilsugarshallot

Preparation steps

1.

Peel and dice the potatoes, celery, shallot and garlic. Trim the endives, rinse, remove the hard stalk and cut into strips. Sauté everything 2-3 minutes in hot oil in a pot until translucent. Deglaze with the white wine, let simmer and pour in the broth. Simmer quietly about 20 minutes.

2.

Cut the bacon into fine strips and cook until crispy in a hot pan. Drain on paper towels.

3.

Puree the soup. Add the cream and half the Parmesan and depending on the desired consistency, let reduce somewhat or add broth. Season with salt, pepper, sugar and nutmeg. Distribute in bowls and serve garnished with bacon and remaining Parmesan.

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