Truffled Celery and Potato Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 326 mg | (8 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 50 grams Celery
- 500 milliliters vegetable stock
- 100 milliliters Whipped cream
- salt
- white peppers
- 1 pinch Nutmeg
- 2 Tbsps lemon juice
- 2 Tbsps butter (in small pieces)
- 1 white Truffle
Preparation steps
1.
Peel potatoes and celery and cut into pieces. Cook potatoes and celery in vegetable broth until soft, puree and strain through a sieve. Stir in cream and season with salt, pepper, nutmeg and lemon juice.
2.
Pour into warmed plates and garnish with the pieces of butter. Clean the truffle and slice onto the soup.
