Nuremberg Potato Soup Wiith Onion Rings and Bread
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 63.4 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large potatoes
- ½ Celery root
- 1 stalk Leeks
- 1 ½ liters Vegetable broth (or broth)
- 2 large onions
- 2 Tbsps clarified butter
- 4 slices Whole Grain Rye Rolls
- 2 Tbsps lemon juice
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
Peel and rinse potatoes and celery, dice. Halve leek lengthwise, rinse and cut into fune strips, uncluding the greens.
2.
Combine prepared vegetables with broth and bring to a boil. Cover and simmer for 20 minutes on low heat. Add lemon juice and creme fraiche, puree soup. Season with salt and pepper.
3.
Peel onions, cut into thin rings. Heat butter in a pan and cook onion rings until golden brown on low heat. Toast bread and halve, place into bowls.
4.
Pour soup over bread and serve sprinkle with onion rings. Serve.
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