Garlic Cheese Soup
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l Vegetable broth
- 12 garlic cloves
- 2 Tbsps olive oil
- 2 bay leaves
- 1 sprig Sage
- 100 grams grated Parmesan
- 2 egg yolks
- 2 Tbsps Whipped cream
- 2 Tbsps sherry
- 1 Tbsp lemon juice
- 1 Tbsp Mustard
- 4 sprigs Basil
- salt
- peppers
Preparation steps
1.
Peel the garlic. Rinse the sage leaves. Bring the vegetable broth, garlic, sage, bay leaves and olive oil to a boil. Simmer, partially covered, for about 15 minutes.
2.
Remove the sage and bay leaves. Puree the soup finely. Mix the parmesan, egg yolks and cream. Remove the soup from the heat and carefully stir in the cheese mixture.
3.
Season with sherry, lemon juice, mustard, salt and pepper. Serve garnished with basil.
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