Potato Soup with Endive and Bacon
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Endive
- 1 large potato (150 grams) (approximately 5 ounces)
- 1 Tbsp butter
- ¼ l Vegetable broth
- ⅛ l Whipped cream
- salt
- freshly ground peppers
- 2 slices Bacon
- 3 drops Worcestershire sauce
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse the endive, trim and cut crosswise into 1 cm (approximately 1/3 inch) wide strips. Peel the potato, rinse and dice.
2.
Melt the butter in a saucepan and sauté the endive and potato.
3.
Add the vegetable broth and cream and season with salt and pepper.
4.
Bring to a boil, cover and simmer over low heat for 10 minutes. Meanwhile, fry the bacon until crispy in a non-stick frying pan. Set aside.
5.
Remove 2 tablespoons of endive from the soup and set aside. Purée the remaining soup, season with salt and pepper and add the Worcestershire and lemon juice. Serve the soup sprinkled with reserved bacon and endive.
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