Watercress Soup with Fried Onions and Croutons
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Parsnip
- 1 stalk Leeks
- 2 onions
- 3 bunches Cress
- 3 Tbsps vegetable oil
- 1 ⅕ liters vegetable stock (prepared, in a carton)
- 200 grams Whipped cream
- 4 egg yolks
- 4 centiliters Noilly Prat
- 2 slices white bread
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Peel and chop the parsnip. Rinse the leeks well and slice into rings. Peel the onions and slice thinly. Rinse and slice the watercress.
2.
Sauté the vegetables in hot oil, add the vermouth and simmer about 10 minutes, then puree with a hand blender.
3.
Whisk together the cream with the egg yolks, and stir into the soup. Make sure soup does not come to a boil. Season with salt, pepper and nutmeg.
4.
Cut the white bread into cubes and saute with the onion rings in olive oil until golden brown.
5.
Just before serving, add the watercress into the soup and then ladle into a large serving bowl. Top with the fried onions and croutons. Serve hot.
