Herb and Potato Soup

0
Average: 0 (0 votes)
(0 votes)
Herb and Potato Soup
share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
338
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie338 kcal(16 %)
Protein17.37 g(18 %)
Fat13.9 g(12 %)
Carbohydrates47.73 g(32 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A418.06 mg(52,258 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.58 mg(30 %)
Vitamin B₆0.55 mg(39 %)
Folate137.62 μg(46 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C58.64 mg(62 %)
Potassium2,073.76 mg(52 %)
Calcium414.05 mg(41 %)
Magnesium76 mg(25 %)
Iron10.64 mg(71 %)
Iodine3.6 μg(2 %)
Zinc2.73 mg(34 %)
Saturated fatty acids8.01 g
Cholesterol40.24 mg

Ingredients

for
4
Ingredients
600 grams starchy potatoes
2 stalks Leeks
100 grams Chervil
1 bunch parsley
2 tablespoons butter
1 ½ Beef broth
6 tablespoons Whipped cream
salt
white, freshly ground peppers
Nutmeg
How healthy are the main ingredients?
potatoLeekWhipped creamparsleysaltNutmeg

Preparation steps

1.

Peel, rinse and dice the potatoes into small cubes. Rinse and trim the leeks and cut the white and light green sections into thin rings. Rinse the chervil and parsley and remove any coarse stems. Chop finely, setting some aside for the garnish.

2.

Melt the butter in a saucepan and sweat all the ingredients briefly. Pour in the broth and simmer over medium heat for about 25 minutes.

3.

Purée the soup with a hand blender, stir in the cream and serve seasoned with salt pepper and nutmeg.