Garlic Soup with Croutons
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
443
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 8 garlic cloves
- 2 Tbsps butter
- 1 floury potato
- 1 l Vegetable broth
- 1 sprig Sage
- 2 bay leaves
- 100 grams grated Parmesan
- 2 egg yolks
- 50 milliliters Whipped cream
- 1 Tbsp sherry
- 1 splash lemon juice
- 1 tsp spicy Mustard
- salt
- freshly ground peppers
- 2 lg slices Farmhouse bread
- 1 Tbsp butter
- olive oil (for drizzling)
Preparation steps
1.
Peel and dice onion and garlic. Heat 1 tablespoon of butter in a saucepan and saute onion and garlic. Peel potato, cut into cubes and add to onion. Add broth, sage and bay leaves and simmer for about 20 minutes on low heat. Remove bay leaves and sage. Puree soup with an immersion blender.
2.
Combine Parmesan with egg yolks and cream. Add to soup. Season soup with sherry, lemon juice, mustard, salt and pepper.
3.
Dice bread coarsely. Heat remaining butter in a pan and cook bread cubes until golden. Pour hot soup into 4 soup bowls and sprinkle with croutons. Drizzle with olive oil and serve.
