Herby Bisque with Cured Pork
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 clove garlic cloves (chopped)
- 1.333 cups floury potatoes
- 3 ½ cups vegetable stock
- 2 cups mixed Fresh herbs (e. g. parsley, basil, lemon balm, rocket)
- ½ cup Crème fraiche
- Nutmeg (freshly grated)
- To garnish
- ⅔ cup air-dried Salami (sliced into strips)
Preparation steps
1.
Melt the butter in a pan and fry the onion, carrot, garlic and potatoes for 1-2 minutes; do not let them brown. Pour on the stock and simmer for approx. 20 minutes until soft.
2.
Chop the herb leaves, reserving a few for a garnish. Purée the soup to a fine consistency. If too thin, boil to reduce; if too thick, add more stock. Stir in the creme fraiche and season with salt, ground black pepper and nutmeg.
3.
Place the herbs on plates and pour the soup over them. Sprinkle with salami strips and herbs and serve.
