Savoy Soup with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ head Savoy cabbage
- ½ bunch parsley
- 1 small, starchy potato
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 1 handful Cress
- 1 bunch Sorrel
- 100 milliliters white wine
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly grated Nutmeg
- 4 Slices of toast
- 150 grams Smoked salmon
Preparation steps
1.
Rinse the cabbage, remove the stalk and cut into strips.
2.
Peel the potato and thinly slice.
3.
Peel and chop the shallot and garlic. Saute in hot butter, add the cabbage and deglaze with white wine. Add the potato and broth, cover and simmer about 15-20 minutes.
4.
Meanwhile, rinse and chop the herbs.
5.
Add the cream and creme fraiche to the soup, bring to a boil, add the herbs and puree. Season with salt and nutmeg.
6.
Pour the soup into bowls and place 1-2 slices of salmon on top. Serve with toasted toast triangles.
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