Jerusalem Artichoke Soup
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.4 g | (121 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 323.5 μg | (539 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 773 μg | (258 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 2,868 mg | (72 %) | ||
| Calcium | 500 mg | (50 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Jerusalem artichoke
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters white wine
- 800 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 10 Leeks
Preparation steps
1.
Peel and dice Jerusalem artichokes. Rinse and dry leek, cut into rings. Peel onion and garlic, dice. Heat butter in a saucepan and brown Jerusalem artichoke, leek, onion and garlic for a few minutes. Deglaze pan with wine and reduce slightly, add broth and simmer for about 25 minutes. Add cream and puree. Simmer down or add more broth or cream to reach desired consistency. Season with salt and pepper. Rinse chives, shake dry and cut into small rings. Pour soup into warmed plates and sprinkle with chives. Garnish with Jerusalem artichokes sticks, if desired, and serve.
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