Potato Cream Soup
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 50 grams Bacon
- 2 Tbsps vegetable oil
- 800 milliliters Beef broth
- 150 grams Whipped cream
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (ground)
- 40 grams pitted Prune
- 150 grams Blood sausage (sliced)
- fresh marjoram (for garnish)
Preparation steps
1.
Peel potatoes, rinse and coarsely chop. Peel onion and dice. Cut bacon into cubes. Sauté onion and bacon in 1 tablespoon of oil, then add the potatoes, pour in broth, bring to a boil, cover and simmer 20 minutes. Puree the soup finely and strain through a sieve, if necessary. Stir in cream and creme fraiche and season with salt, pepper and nutmeg.
2.
Slice prunes into small pieces. Cook sausage slices in remaining oil on both sides briefly over high heat, add prunes and cook until heated through. Distribute soup among bowls, top with sausage and prunes and serve garnished with marjoram.
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