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Zucchini Bisque with Mushrooms

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Zucchini Bisque with Mushrooms
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
310
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein4.05 g(4 %)
Fat29.33 g(25 %)
Carbohydrates9.43 g(6 %)
Sugar added0 g(0 %)
Roughage1.81 g(6 %)
Vitamin A316.42 mg(39,553 %)
Vitamin D1.79 μg(9 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.07 mg(17 %)
Vitamin B₆0.22 mg(16 %)
Folate30.88 μg(10 %)
Pantothenic acid0.69 mg(12 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C21.25 mg(22 %)
Potassium432.08 mg(11 %)
Calcium77.35 mg(8 %)
Magnesium26.21 mg(9 %)
Iron1.24 mg(8 %)
Iodine7.87 μg(4 %)
Zinc0.63 mg(8 %)
Saturated fatty acids18.41 g
Cholesterol84.66 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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)

Preparation steps

1.
Clean the chanterelles and leave them whole or cut them in half, depending on size.
2.
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.
3.
Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.
4.
Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.
5.
Finally stir in the parsley and chanterelles and serve in warmed bowls.