Potato Soup with Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 centimeters fresh ginger
- 600 grams starchy potatoes
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ground Caraway
- 1 l Vegetable broth
- 6 slices Whole Wheat Bread
- 8 slices Bacon (sliced)
- 4 scallions
- 100 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel and dice the potatoes, garlic, ginger, and shallot. Sauté together in a pot with 1 tablespoon of oil 2-3 minutes, stirring constantly. Season to taste with salt, pepper, and the caraway seed. Add the broth, and simmer for 20 minutes until soft, stirring occasionally.
Remove the crust from 2 slices of bread, then dice finely. Toast in a pan with 2 tablespoons of butter until crispy. Cook the bacon in a separate pan with 1 tablespoon of oil Drain on paper towels. Toast the remaining bread. Rinse, trim, and slice the scallions.
Puree the soup, and pass through a sieve. Bring to a boil with the cream. Add more broth if the soup is too thick, or reduce if it's too thin. Add the scallions and parlsey to the soup, and set aside for 3-4 minutes. Season to taste before serving. Divide into bowls, and top with the croutons. Sprinkle with the bacon, and serve with the toasted bread.
