Gratin of Bread Soup with Leek and Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 grams dried Porcini mushroom
- 2 stalks Leeks
- 1 garlic clove
- 4 Tbsps butter
- 600 milliliters Vegetable broth
- 50 grams Crème fraiche
- 200 grams Farmhouse bread
- salt
- peppers (from the mill)
- 60 grams grated Mountain cheese
- 2 Tbsps scallions
Preparation steps
1.
Preheat oven to 225°C (approximately 440°F).
2.
Soak the mushrooms in 200 ml of warm water. Rinse the leeks and cut into rings. Peel and finely chop the garlic. Fry both in a pan in 2 tablespoons of hot butter. Pour the broth and add the soaked mushrooms to the leeks and garlic. Simmer for about 5 minutes. Stir in the crème fraîche.
3.
Cut the bread into cubes and fry until golden brown in a pan with the remaining butter. Add to the soup. Season with salt and pepper.
4.
Pour the soup into ovenproof bowls or plates. Sprinkle with grated cheese and bake for about 5 minutes in the preheated oven. Sprinkle with chopped chives and serve.
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