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Ingredients
Potato Corn Soup with Chicken
- Ingredients
- 1 onion
- 2 garlic cloves
- 30 grams butter
- 400 grams potatoes
- 3 carrots
- 1 tsp chopped rosemary
- 800 milliliters Vegetable broth
- 300 grams turkey breasts
- 300 milliliters Whipped cream
- 1 can Corn (285 grams drained)
- salt
- peppers
- 4 scallions
Peel the onion and garlic and chop. Peel the potatoes, rinse and dice. Rinse the carrots, trim and chop.
Place1 tablespoon melted butter in a saucepan and sauté the onion and garlic. Add the potatoes and the carrots and cook briefly. Add the rosemary, pour in the broth, bring to a boil and cook until tender over medium heat for about 20 minutes.
Meanwhile, rinse the turkey in cold water, pat dry with paper towels and cut into thin strips. Heat the remaining butter in a pan and saute the turkey strips while stirring.
Remove 1/3 of the diced potatoes from the soup and puree the rest. Stir in the cream and add the diced potatoes, corn and turkey breast.
Heat the soup again and season with salt and pepper. Rinse, trim and cut scallion into thin rings. Serve the soup with sprinkled scallion rings.
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |