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Zucchini Bisque with Mushrooms

Name: Zucchini Bisque with Mushrooms
Total time: 55 min
Yield: 4
Ingredients: 1.333 cups Chanterelle; 2.5 tablespoons butter; 2 zucchini (diced); 2 shallots (sliced); 2 cloves garlic (chopped); 0.875 cup cream; 2 cups vegetable stock; 2 tablespoons Crème fraiche; white wine; salt; freshly ground peppers; Nutmeg (ground); 2 tablespoons Parsley leaf (roughly chopped)

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310

calories

Calories

My cookbook

easy

Difficulty

25 min.

Preparation

ready in 55 min.

Ready in

Nutritions

1 serving contains

Fat	29.33 g
Saturated Fat Acids	18.41 g
Protein	4.05 g
Roughage	1.81 g
Sugar added	0 g
Calorie	310

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Our nutritional traffic light explained

Carbohydrates/g	9.43
Cholesterol/mg	84.66
Vitamin A/mg	316.42
Vitamin D/μg	1.79
Vitamin E/mg	0.82
Vitamin B₁/mg	0.07
Vitamin B₂/mg	0.24
Niacin/mg	2.07
Vitamin B₆/mg	0.22
Folate/μg	30.88
Pantothenic acid/mg	0.69
Biotin/μg	0.73
Vitamin B₁₂/μg	0.1
Vitamin C/mg	21.25
Potassium/mg	432.08
Calcium/mg	77.35
Magnesium/mg	26.21
Iron/mg	1.24
Iodine/μg	7.87
Zinc/mg	0.63

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

1.333 cups

Chanterelle

2 ½ tablespoons

butter

zucchini (diced)

shallots (sliced)

2 cloves

garlic (chopped)

⅞ cup

2 cups

2 tablespoons

freshly ground peppers

Nutmeg (ground)

2 tablespoons

Parsley leaf (roughly chopped)

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Preparation

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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