Nettle Bisque with Salmon
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 436 mg | (44 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 3 cups vegetable stock
- 1 cup cream (at least 30% fat)
- 10 cups fresh Stinging nettle (leaves torn from the stem and chopped)
- 1 bunch parsley (leaves torn from the stem and chopped)
- 1 bunch Chervil (chopped)
- 4 slices smoked Salmon (cut into strips)
- To garnish
- 2 Tbsps roasted Pumpkin seed
- Chervil
Preparation steps
1.
Heat the butter in a pot and fry the onion and the garlic. Stir in the stock and the cream.
2.
Simmer on a low heat for 5 minutes, then add the nettles and the herbs and puree. Season with salt and ground black pepper, add the salmon and serve sprinkled with pumpkin seeds and chervil.
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