Potato Soup with Wild Garlic and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams potatoes (floury)
- 1 shallot
- 1 garlic clove
- 800 milliliters Beef broth
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 60 grams Bacon (sliced)
- ½ Leek (only the whites)
- 1 bunch Wild garlic
- 2 Tbsps vegetable oil
- 1 slice Whole Wheat Bread
- 2 Tbsps butter
- salt
- peppers
- Nutmeg (freshly grated)
- parsley
Preparation steps
Peel the potatoes and dice.
Peel and chop the shallot and garlic.
Saute the shallot and garlic until translucent in 1 tablespoon of hot oil. Add the potatoes and pour in the broth. Cover and simmer for about 20 minutes.
In the meantime, rinse the leeks and cut into thin rings. Rinse the wild garlic, peel and coarsely chop. Cut the bacon into strips and cook in 1 tablespoon of hot oil in a pan. Drain on paper towels. Heat the leeks and wild garlic briefly in the bacon fat.
Cut the bread into small cubes and toast until golden brown in the remaining butter. Also drain on paper towels
Puree the soup finely. Add the cream and creme fraiche and season with salt, pepper and nutmeg.
Distribute the leeks and wild garlic in soup bowls and fill with the soup. Sprinkle with bacon and croutons and serve garnished with parsley.
Serve with bread at will.
