Potato and Mustard Soup with Cabanossi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,654 cal. | (79 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 67.3 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- ½ stalk Leeks (only the white parts)
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 375 grams Whipped cream
- 1 Tbsp hot Mustard
- 2 Tbsps sweet Mustard
- 2 Tbsps medium-hot Mustard
- salt
- 200 Dry sausages
- 1 Apple
- 2 Tbsps scallions
- 4 Tbsps freshly grated Horseradish
Preparation steps
Peel the potatoes and coarsely chop. Trim the leeks, rinse and cut into rings. Peel the garlic and chop. Melt 1 tablespoon butter in a large saucepan and sauté the leeks and garlic until softened. Pour in the wine, cook until slightly reduced and then pour in the broth. Add the potatoes and cook for 15-20 minutes, until softened. Add the cream and mustard, purée and season with salt.
Cut the salami in half lengthwise and cut into 1 cm (approximately 1/3 inch) thick slices. Rinse the apple, cut into quarters, core and dice. Sauté the salami and apple in the remaining butter for about 2 minutes.
Distribute the soup among serving bowls, add the salami-apple mixture and sprinkle with chives and freshly grated horseradish.
Serve with crusty bread, if desired.
