Potato Soup with Peas
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 100 grams Celery
- 1 carrot
- 100 grams Bacon (diced)
- 1 bay leaf
- 800 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 150 grams Peas (cooked)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- parsley (for garnish)
- 30 grams Parmesan (shaved)
Preparation steps
1.
Sauté the bacon in a dry frying pan, then drain on paper towels.
2.
Peel the potatoes, onion, garlic, and celery. Finely dice all of the peeled vegetables. Sauté the onion and garlic in the bacon fat, then add the remaining vegetables, bay leaf, and the broth.Cover and simmer for 30 minutes.
3.
Puree the soup, then add the cream, creme fraiche, and bacon. Bring to a boil, and season to taste with salt, pepper, and nutmeg. Add the peas, and warm in the soup. If necessary, add extra broth. Garnish the soup with parsley and parmesan cheese.
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