Parsley Soup with Fish
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 138.2 μg | (230 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 180 μg | (90 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams floury potatoes
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- 300 grams Cod
- 1 Tbsp lemon juice
- 20 grams Candied lemon
- 100 grams parsley
- 50 grams Crème fraiche
Preparation steps
1.
Peel onion, garlic and potatoes, dice finely. Heat butter in a saucepan and saute onion and garlic until translucent. Add potatoes and saute briefly. Add flour and mix well. Add wine and broth. Bring to a boil and season with salt and pepper. Reduce heat and simmer for about 20 minutes.
2.
Rinse cod, pat dry and cut into thin slices. sprinkle with salt and lemon juice. Place fish into a buttered steamer and sprinkle with lemon zest. Cover and cook over boiling water for 5-6 minutes.
3.
Rinse parsley, shake dry and pluck off leaves. Add parsley to the soup and puree. Simmer down or add a little broth to reach desired consistency. Remove from heat, add crème fraîche and season to taste.
4.
Pour soup into bowls, top with fish nad serve.
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