Green pepper cream soup
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.225 kg
Green pepper
0.225 kg
Olive oil
0.013 l
Plain flour
0.034 kg
Vegetable stock
0.75 l
Table salt
2.5 g
Elaboration
- Julienne the onion and chop the green pepper into rings.
- Prepare a fish stock.
- Cook the onion until soft and add the pepper. Once poached, thicken it with the flour and pour the fumet to moisten. Once cooked, mash it.
- Salt to taste.
Nutritional information (1 portion)
Energy
80.15
kcal
Carbohydrates
10.7
g
Proteins
2.19
g
Lipids
2.85
g
Sugars
2.83
g
Salt (Sodium)
205.11
mg
Folic acid
24.47
ug
Vitamin C
63.12
g
Vitamin A
191.54
ug
Zinc
0.19
mg
Iron
1.45
mg
Calcium
92.99
mg
Cholesterol
0.01
mg
Polyunsaturated fatty acids
0.31
g
Monounsaturated fatty acids
1.99
g
Saturates
0.36
g
Fiber
1.97
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed