Herby Bisque with Cured Pork

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Herby Bisque with Cured Pork
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 kcal(15 %)
Protein9.08 g(9 %)
Fat23.01 g(20 %)
Carbohydrates19.99 g(13 %)
Sugar added0 g(0 %)
Roughage2.72 g(9 %)
Vitamin A576.08 mg(72,010 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.19 mg(27 %)
Vitamin B₆0.26 mg(19 %)
Folate39.46 μg(13 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C19.89 mg(21 %)
Potassium472.58 mg(12 %)
Calcium150.61 mg(15 %)
Magnesium38.54 mg(13 %)
Iron1.83 mg(12 %)
Iodine0.75 μg(0 %)
Zinc0.97 mg(12 %)
Saturated fatty acids12.77 g
Cholesterol60.69 mg
Author of this recipe:
How healthy are the main ingredients?
onioncarrotgarlicNutmeg

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (chopped)
1
carrot (chopped)
1 clove
garlic (chopped)
1.333 cups
floury potatoes
3 ½ cups
2 cups
mixed Fresh herbs (e. g. parsley, basil, lemon balm, rocket)
½ cup
Nutmeg (freshly grated)
To garnish
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.