Herb Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the soup
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- peppers
- Nutmeg
- 1 handful Watercress
- 1 handful Spinach
- 1 handful Chervil
- 200 milliliters Whipped cream
- For the croutons
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
For the soup, peel and finely dice the onion, garlic and potatoes. Saute the onion and garlic in hot butter until translucent. Add the potatoes. Stir in the flour. Pour in the wine. Pour in the broth, season with salt, pepper and nutmeg and simmer for about 20 minutes, stirring occasionally.
For the croutons, cube the bread. Fry in hot butter until golden brown. Drain on paper towels.
Rinse the watercress, spinach and chervil, pat dry and pluck the leaves. Set aside a few leaves of each. Pour the remaining watercress, spinach and chervil into the soup and puree finely. Stir in the cream. Depending on the desired consistency, let simmer or add broth. Briefly froth with a hand blender. Serve garnished with the remaining herbs and sprinkled with croutons.
