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
Fumet
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
163.58
kcal
Carbohydrates
23.48
g
Proteins
5.65
g
Lipids
3.55
g
Fiber
7.16
g
Saturates
0.55
g
Monounsaturated fatty acids
1.99
g
Polyunsaturated fatty acids
0.67
g
Cholesterol
0.01
mg
Calcium
181.96
mg
Iron
3.0
mg
Zinc
0.65
mg
Vitamin A
163.39
ug
Vitamin C
97.15
g
Folic acid
167.41
ug
Salt (Sodium)
246.98
mg
Sugars
15.68
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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