Herb Potato Soup with Onions
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 150 grams Celery
- 3 onions
- 1 garlic clove
- 2 Tbsps butter
- 200 milliliters dry white wine
- 1 handful fresh Fresh herbs (such as chervil, parsley)
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
Peel and dice the potatoes, celery, onion and garlic. Sauté together (up to half of the onions) for 2-3 minutes in hot butter until translucent. Deglaze with the white wine, simmer briefly and then pour in the broth. Simmer gently for about 20 minutes, add the herbs and then purée everything. If the soup is too thick or too thin, add some extra broth or simmer for a while longer. Stir in the cream and crème fraîche and season with salt and pepper.
2.
Slowly fry the remaining onions in some oil.
3.
Transfer the soup to bowls and serve topped with the onions.
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