Root Vegetable Bisque with Garnish
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
2272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,272 cal. | (108 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 365 g | (243 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 52.5 g | (175 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,367 mg | (59 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 296 mg | (99 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps butter
- ⅔ cup Bacon (diced)
- 1 onion (diced)
- 2 ⅔ cups Turnip (peeled and diced)
- 2 cups floury potatoes (peeled and diced)
- 4 cups vegetable stock
- 1 Tbsp dried marjoram
- 1 tsp Dijon mustard
- ⅔ cup cream (at least 30% fat)
- 4 sliced Bread (crusts cut off, diced)
Preparation steps
1.
Heat 1 tbsp butter in a pot and fry the bacon. Set aside and add the vegetables to the pot. Fry on a low heat for around 5 min.
2.
Add the stock and 1/2 tsp marjoram and bring to the boil. Cover and simmer for 20 min until the vegetables are soft.
3.
Puree with a hand blender and stir in the mustard and about half the cream. If necessary add some more stock to achieve the desired consistency. Season with salt and ground black pepper and add the bacon. Keep the soup warm.
4.
To make the croutons, heat the remaining butter and the oil in a pan. Fry the bread for 2-3 min on a medium heat and season with a little salt.
5.
Whip the remaining cream, pour the soup into deep plates and garnish with a dollop of whipped cream, the croutons and the remaining marjoram.
