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White fish and leek bisque
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
327
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 2 Leeks (halved lengthways and sliced)
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ⅔ cup dry white wine
- 2 ½ cups vegetable stock
- 1.333 cups floury potatoes (diced)
- ⅜ cup cream
- 2 ⅔ cups Fish (e. g. rose fish, monkfish, coalfish, cut into bite-sized chunks)
- lemon juice
- Nutmeg
- Dill (to garnish)
Preparation steps
1.
Heat the butter in a pan and quickly fry the leeks, onion and garlic. Deglaze with the wine, then add the stock and potatoes. Simmer for around 15 minutes until cooked.
2.
Take around half of the vegetables out of the soup and put to one side. Stir in the cream. Blend the soup to a fine purée. Add the fish and cook over a low heat for 4-5 minutes until just cooked.
3.
Return the vegetables to the soup and season to taste with salt, ground black pepper, a dash of lemon juice and a little nutmeg. Serve garnished with dill.
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