Creamy Garlic Soup
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 12 garlic cloves
- 100 milliliters dry white wine
- 1 l Vegetable broth
- 2 bay leaves
- 60 grams grated Cheese
- 2 egg yolks
- 50 milliliters Whipped cream
- 1 splash lemon juice
- 1 tsp hot Mustard
- salt
- freshly ground peppers
- 1 tsp dried marjoram
Preparation steps
1.
Melt butter in a saucepan. Add peeled and squeezed through a garlic press garlic to a pan, saute for a few seconds. Deglaze pan with white wine and vegetable broth, add bay leaves. Simmer for about 15 minutes with the lid slightly open. Remove bay leaves and puree soup with an immersion blender. Combine cheese with egg yolks and cream, mix well.
2.
Remove soup from heat and combine with cheese mixture, stirring. Season with lemon juice, mustard, salt and pepper. Pour hot soup into 4 soup bowls. Sprinkle with a little marjoram and serve accompanied by fresh country bread.
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