Leek Soup with Grilled Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 70.1 μg | (117 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Leeks
- 300 grams starchy potatoes
- 1 carrot
- 1 garlic clove
- olive oil
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- 3 Tbsps Processed cheese
- 8 slices Bacon
- freshly grated Nutmeg
- 2 Tbsps freshly chopped parsley
Preparation steps
Cut leeks lengthwise, rinse well and cut white and light green parts into narrow rings. Peel, rinse and dice potatoes and carrot. Peel and finely chop garlic. Heat 2 tablespoons of oil in a saucepan and saute garlic, carrot and potatoes for a few minutes. Add leeks and saute briefly. Add wine and broth and season with salt and pepper. Simmer on medium heat for about 10-15 minutes. Remove 1/3 of vegetables and set aside, puree the rest. Add cream and cheese and bring to a boil.
The Preheat the grill.
Arrange bacon on baking sheet and roast under a broiler until crispy, watching carefully. Drain on paper towels.
Season soup with salt, pepper and nutmeg, return preserved vegetables to the soup and add herbs. Pour into soup bowls and garnish with slices of bacon. Serve.
