Endive Soup
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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