Nuremberg Potato Soup Wiith Onion Rings and Bread

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Nuremberg Potato Soup Wiith Onion Rings and Bread
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 cal.(14 %)
Protein9 g(9 %)
Fat12 g(10 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K63.4 μg(106 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.5 mg(36 %)
Folate133 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium830 mg(21 %)
Calcium125 mg(13 %)
Magnesium82 mg(27 %)
Iron2.9 mg(19 %)
Iodine12 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids6.9 g
Uric acid116 mg
Cholesterol28 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 large potatoes
½ Celery root
1 stalk Leeks
1 ½ liters Vegetable broth (or broth)
2 large onions
2 Tbsps clarified butter
4 slices Whole Grain Rye Rolls
2 Tbsps lemon juice
2 Tbsps Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
Leekpotatoonionsalt

Preparation steps

1.

Peel and rinse potatoes and celery, dice. Halve leek lengthwise, rinse and cut into fune strips, uncluding the greens. 

2.

Combine prepared vegetables with broth and bring to a boil. Cover and simmer for 20 minutes on low heat. Add lemon juice and creme fraiche, puree soup. Season with salt and pepper.

3.

Peel onions, cut into thin rings. Heat butter in a pan and cook onion rings until golden brown on  low heat. Toast bread and halve, place into bowls.

4.

Pour soup over bread and serve sprinkle with onion rings. Serve.