Potato Soup with Apples and Horseradish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 750 grams potatoes
- 250 grams Leeks
- 20 grams clarified butter
- 1 l Vegetable broth
- 2 Red Apple
- 20 grams butter
- salt
- freshly ground pepper
- freshly grated Nutmeg
- 50 grams fresh Horseradish
- marjoram
Preparation steps
Peel and dice the potatoes. Rinse the leeks, pat dry and slice thinly. Heat half of the clarified butter in a large pot and sauté the potatoes and leeks until golden brown. Add the vegetable broth, cover and simmer for 15-20 minutes.
Peel the apples, cut into quarters, remove the cores and chop finely. Heat the remaining clarified butter in a pan and sauté the apples until softened. Remove from heat and season with salt and pepper. Puree the soup with an immersion blender until smooth, then season with salt, pepper and nutmeg.
Peel and finely grate the horseradish. Stir half of the horseradish into the soup.
Rinse the marjoram, pat dry and remove the leaves. Ladle the soup into bowls, top with the sautéed apples and remaining grated horseradish. Garnish with marjoram leaves and serve.
