Polenta Cream Soup with Chanterelles and Olives

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Polenta Cream Soup with Chanterelles and Olives
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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)
Calorie298 cal.(14 %)
Protein8.62 g(9 %)
Fat17.15 g(15 %)
Carbohydrates27.08 g(18 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A122.26 mg(15,283 %)
Vitamin D3.38 μg(17 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.31 mg(28 %)
Niacin3.42 mg(29 %)
Vitamin B₆0.16 mg(11 %)
Folate15.29 μg(5 %)
Pantothenic acid0.97 mg(16 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C1.1 mg(1 %)
Potassium406.24 mg(10 %)
Calcium168.86 mg(17 %)
Magnesium27.21 mg(9 %)
Iron1.93 mg(13 %)
Iodine29.65 μg(15 %)
Zinc1.05 mg(13 %)
Saturated fatty acids7.88 g
Cholesterol40.11 mg

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
How healthy are the main ingredients?
ChanterelleOliverosemarythymegarlic cloveshallot

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.

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