Potato Leek Soup with Parmesan Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- 200 grams Leeks
- 1 garlic clove
- olive oil
- salt
- freshly ground peppers
- Worcestershire sauce (to taste)
- ½ Baguette
- 100 grams cream cheese
- 2 tsps freshly chopped rosemary
- 60 grams freshly grated Parmesan
- ½ bunch Chives
Preparation steps
Peel, rinse, and dice the potatoes. Halve the leek lengthwise. Rinse and trim, then thinly slice. Peel and finely chop the garlic. Sweat in a pan with 2 tablespoons of oil. Add the potatoes and leeks, and sauté briefly, then add the broth. Simmer for 20 minutes over medium heat. Puree with an immersion blender. If the soup is too thick, thin with a little broth. Season to taste with salt, pepper, and worcestershire sauce.
Thinly slice the bread diagonally, and plave on a baking sheet lined with parchemtn paper. Spread the cream cheese on the bread, and sprinkle with the rosemary and the parmesan cheese. Brown in a preheated broiler until golden brown.
Rinse and dry the chives, then cut into long pieces.
Adjust the seasoning of the soup if necessary. Transfer the soup into bowls, and sprinkle with the chives and freshly cracked black pepper. Garnish with the parmesan croutons and serve.
