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Winter Vegetable Bisque

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Winter Vegetable Bisque
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
366
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie366 kcal(17 %)
Protein5.16 g(5 %)
Fat28.92 g(25 %)
Carbohydrates29.34 g(20 %)
Sugar added0 g(0 %)
Roughage4.58 g(15 %)
Vitamin A739.27 mg(92,409 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate9.87 μg(3 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.06 μg(2 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C48.74 mg(51 %)
Potassium104.42 mg(3 %)
Calcium132.14 mg(13 %)
Magnesium8.85 mg(3 %)
Iron0.99 mg(7 %)
Iodine9 μg(5 %)
Zinc0.22 mg(3 %)
Saturated fatty acids18.31 g
Cholesterol86.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
shallot (finely chopped)
½ inch
fresh Ginger root (finely chopped)
1 clove
garlic (finely chopped)
2 ½ tablespoons
4 cups
Butternut squash (peeled, deseeded and diced)
4 cups
1 cup
cream (at least 30% fat)
1 bunch
Chive (chopped)
8

Preparation steps

1.
Fry the shallot, ginger and garlic in a pot in the butter. Add the squash, fry for a few minutes and then add the stock.
2.
Season with salt, ground black pepper and nutmeg and cook on a medium heat for 20-25 min.
3.
Puree using a hand blender, stir in 200 ml cream, bring to the boil and season to taste.
4.
Ladle into preheated bowls and use the remaining cream to "draw" ghost shapes on the soup. Use the currants to give the ghosts eyes.