Vichyssoise
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 65.1 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (finely chopped)
- olive oil
- 5 cups floury potatoes (peeled and diced)
- 1 ⅔ cups Leeks (halved lengthways and sliced)
- 4 cups vegetable stock
- Worcestershire sauce (to taste)
- ½ Baguette (sliced diagonally very thinly)
- ½ cup cream cheese
- 2 tsps fresh rosemary (chopped)
- ½ cup grated Parmesan
- ½ bunch Chives (cut into long strips)
Preparation steps
1.
Fry the garlic in 2 tbsp hot oil. Add the potatoes and the leek, fry for a few minutes and then add the stock. Simmer on a medium heat for around 20 min.
2.
Puree the soup and if necessary add some more stock. Season with salt, ground black pepper and Worcester sauce.
3.
Preheat the grill and line a baking tray with grease-proof paper.
4.
Place the bread on the prepared baking tray and spread with the cream cheese. Sprinkle the rosemary on top and then add the Parmesan. Grill until golden.
5.
Season the soup to taste and add the chives. Grind black pepper over the top and serve garnished with the Parmesan croutons.
