Cold Potato Soup with Leek
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Leek (only white and light green parts)
- 500 grams floury potatoes
- 3 onions
- 1 bay leaf
- 3 Tbsps butter
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 60 grams Crème fraiche
- salt
- white, freshly ground peppers
- 1 splash lemon juice
- 2 slices Whole Wheat Toast
- 2 Tbsps scallions
Preparation steps
1.
Rinse and dry leek, cut into rings. Peel, rinse and dice potatoes. Peel onions and chop 2 onions finely. Stick a bay leaf into a third onion. Heat 2 tablespoons of butter in a saucepan and saute all chopped vegetables until translucent. Add broth and bay leaf onion. Simmer for about 20 minutes on low heat. Remove bay leaf onion and puree soup. Strain through a fine sieve. Add heavy cream and creme fraiche, mix well. Season with salt, pepper and lemon juice. Refrigerate for 2 hours.
2.
Cut bread slices into cubes. Heat butter in a pan and saute bread cubes until golden brown and crispy, drain on paper towels.
3.
Season soup to taste. Pour into soup bowls and garnish with croutons and chives. Serve.
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