Garlic Soup with Cheese Toasts
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
2028
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,028 cal. | (97 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 338 g | (225 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.9 g | (73 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 313 μg | (104 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 361 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 garlic cloves
- olive oil
- 800 milliliters Vegetable broth
- thyme
- 1 tsp Sage
- 4 fresh egg yolks
- salt
- freshly ground pepper
- 8 Baguette
- 8 slices Fontina cheese (mountain cheese)
Preparation steps
1.
Peel garlic and press through a garlic press. Heat oil in a pan and sauté garlic until golden. Add vegetable broth and bring to a boil over medium heat.
2.
Rinse thyme, dry shake, strip leaves from stems and finely chop. Set a few leaves of thyme and sage aside for garnish and stir the rest into the soup. Season soup with salt and pepper.
3.
Preheat oven to 200°C (approximately 400°F). Drizzle bread slices with oil and layer with cheese slices. Place on a baking sheet and toast until cheese has melted. Strain soup through a fine sieve and return to pot. Whisk in egg yolk.
4.
Divide soup among four warmed bowls and top with 2 cheese toasts each. Garnish with reserved herbs and serve.
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