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Velvety Bisque with Olive Oil

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Velvety Bisque with Olive Oil
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
201
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein3.17 g(3 %)
Fat14.45 g(12 %)
Carbohydrates14.65 g(10 %)
Sugar added0 g(0 %)
Roughage2.89 g(10 %)
Vitamin A184.22 mg(23,028 %)
Vitamin D0 μg(0 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.24 mg(17 %)
Folate35.33 μg(12 %)
Pantothenic acid0.24 mg(4 %)
Biotin8.47 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C56.23 mg(59 %)
Potassium590.13 mg(15 %)
Calcium28.93 mg(3 %)
Magnesium30.04 mg(10 %)
Iron0.97 mg(6 %)
Zinc0.46 mg(6 %)
Saturated fatty acids1.92 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
shallots (finely chopped)
1
Garlic clove (finely chopped)
2 tablespoons
olive oil (halved lengthways, deseeded and chopped)
6 ½ cups
ripe tomatoes (peeled and quartered)
1
2 tablespoons
5 tablespoons
3 ½ cups
½ teaspoon
dried oregano
2 tablespoons

Preparation steps

1.
Fry the shallots and garlic in hot oil. Add the tomatoes and chilli and fry for 5 minutes.
2.
Stir in the tomato puree and a pinch of sugar, deglaze with the red wine and the stock, season with salt, ground black pepper and oregano and simmer for 20 minutes.
3.
Puree the soup, sieve and season to taste. Pour into bowls and serve drizzled with some olive oil.