Rustic Soup with Cheese Toasts
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 448 mg | (11 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams onions
- 60 grams butter
- 2 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- ⅛ l white wine
- 1 l Beef broth
- 1 bay leaf
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 slices Toast
- 100 grams Mountain cheese (grated)
- 1 Tbsp parsley (chopped)
Preparation steps
1.
Peel onions and cut into strips.
2.
Heat butter and oil in a cast iron pan. Add onions and cook over medium-low heat, stirring occasionally until golden-brown, about 15 minutes. Sprinkle onions with flour and deglaze with white wine. Add broth and bay leaf and bring to a boil. Simmer about 5 minutes. Season generously with salt, nutmeg, and pepper. Remove bay leaf.
3.
Under a preheated broiler, broil bread, watching carefully, until golden-brown. Ladle soup into bowls. Place toast on soups, sprinkle with cheese and broil until toasts are golden-brown, 4-5 minutes. Serve immediately, sprinkled with parsley.
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