Polenta Cream Soup with Chanterelles and Olives
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 8.62 g | (9 %) | ||
| Fat | 17.15 g | (15 %) | ||
| Carbohydrates | 27.08 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 122.26 mg | (15,283 %) | ||
| Vitamin D | 3.38 μg | (17 %) | ||
| Vitamin E | 0.54 mg | (5 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.42 mg | (29 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 15.29 μg | (5 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.65 μg | (22 %) | ||
| Vitamin C | 1.1 mg | (1 %) | ||
| Potassium | 406.24 mg | (10 %) | ||
| Calcium | 168.86 mg | (17 %) | ||
| Magnesium | 27.21 mg | (9 %) | ||
| Iron | 1.93 mg | (13 %) | ||
| Iodine | 29.65 μg | (15 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 7.88 g | |||
| Cholesterol | 40.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 shallots
- 50 grams marbled, diced Bacon
- 700 milliliters Chicken broth
- 1 tsp chopped rosemary
- 1 tsp thyme
- 500 milliliters milk
- 80 grams Cornmeal (polenta)
- 2 Tbsps butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 125 grams fresh Chanterelle
- 50 grams black, pitted Olives
- olive oil
- Basil
Preparation steps
1.
Peel garlic and shallots and chop finely. Cook bacon in a saucepan for a few minutes. Add garlic and shallots and saute briefly. Add broth and herbs, season with salt and pepper. Simmer, covered, for 10 minutes on low heat.
2.
Strain broth through a sieve, return to the pan and add milk. Bring to a boil. Add polenta and simmer for 20 minutes on low heat, stirring frequently. Season polenta soup with salt, pepper and nutmeg and add butter.
3.
Clean and chop chanterelles. Quarter olives. Heat 2 tablespoons of oil in a pan and saute mushrooms briefly, add olives and season with salt and pepper. Drain on paper towels.
4.
Pour soup into warmed bowls and top with chanterelles and olives. Garnish with basil leaves and serve.
