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
119.03
kcal
Carbohydrates
16.77
g
Proteins
3.81
g
Lipids
3.17
g
Fiber
4.4
g
Saturates
0.44
g
Monounsaturated fatty acids
1.99
g
Polyunsaturated fatty acids
0.47
g
Cholesterol
0.01
mg
Calcium
141.59
mg
Iron
2.26
mg
Zinc
0.4
mg
Vitamin A
250.67
ug
Vitamin C
79.32
g
Folic acid
86.84
ug
Salt (Sodium)
227.97
mg
Sugars
8.66
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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