Watercress Soup
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
245
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 200 mg | (5 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams Cress
- 1 shallot
- 30 grams butter
- 30 grams Pastry flour
- 1 l Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Rinse the watercress and shake dry.
2.
Peel and finely chop the shallot. Sweat the shallot in hot butter until translucent. Stir in the flour and saute briefly. Stir in the broth. Let simmer for about 20 minutes, stirring occasionally. Add about 3/4 of the cress and half of the cream. Bring up to a boil. Remove from the heat and puree. Season with salt, pepper and nutmeg.
3.
Whip the remaining cream until stiff.
4.
Serve the soup garnished with a dollop of cream and the remaining watercress.
