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Zucchini Bisque with Mushrooms

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Zucchini Bisque with Mushrooms
310
calories
Calories
0
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easy
Difficulty
25 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat29.33 g
Saturated Fat Acids18.41 g
Protein4.05 g
Roughage1.81 g
Sugar added0 g
Calorie310
1 serving contains
Calories310
Protein/g4.05
Fat/g29.33
Saturated fatty acids/g18.41
Carbohydrates/g9.43
Added sugar/g0
Roughage/g1.81
Cholesterol/mg84.66
Vitamin A/mg316.42
Vitamin D/μg1.79
Vitamin E/mg0.82
Vitamin B₁/mg0.07
Vitamin B₂/mg0.24
Niacin/mg2.07
Vitamin B₆/mg0.22
Folate/μg30.88
Pantothenic acid/mg0.69
Biotin/μg0.73
Vitamin B₁₂/μg0.1
Vitamin C/mg21.25
Potassium/mg432.08
Calcium/mg77.35
Magnesium/mg26.21
Iron/mg1.24
Iodine/μg7.87
Zinc/mg0.63

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1.333 cups
2 ½ tablespoons
2
zucchini (diced)
2
shallots (sliced)
2 cloves
garlic (chopped)
cup
2 cups
2 tablespoons
freshly ground peppers
Nutmeg (ground)
2 tablespoons
Parsley leaf (roughly chopped)
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Preparation steps

Step 1/5
Clean the chanterelles and leave them whole or cut them in half, depending on size.
Step 2/5
Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.
Step 3/5
Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.
Step 4/5
Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.
Step 5/5
Finally stir in the parsley and chanterelles and serve in warmed bowls.

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