Potato Soup with Porcini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 150 grams Celery
- 2 shallots
- 1 garlic clove
- 4 Tbsps butter
- 175 milliliters dry white wine
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 4 Tbsps Crème fraiche
- salt
- white peppers
- 200 grams Porcini mushroom
- parsley (for garnishing)
Preparation steps
1.
Peel and dice potatoes, celery, shallots and garlic. Heat 2 tablespoons of butter in a sacepan and saute all vegetables until translucent. Deglaze pan with wine and simmer briefly. Add 2/3 of broth and simmer for about 20 minutes on low heat. Puree soup. Add more broth or simmer down to reach desired consistency. Add cream and 2 tablespoons of crème fraiche, season with salt, pepper and nutmeg.
2.
Heat remaining butter in a pan.
3.
Clean mushrooms, cut into thin slices and brown in butter for a few minutes, season with salt and pepper.
4.
Pour soup in bowls, top with porcini and garnish each bowl with a dollop of crème fraîche each and parsley. Serve.
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