Potato soup
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 6, 9
Materials
| Potatoes | 60 g |
| Vegetable broth | 2 g |
| Garlic | 3 g |
| Cabbage | 10 g |
| Ground caraway | 0,5 g |
| Soup seasoning | 2 ml |
| Marjoram | 0,15 g |
| Ground black pepper | 0,1 g |
| Curly parsley | 0,7 g |
| Salt | 3 g |
| Yellow onion | 3 g |
| All-purpose flour | 15 g |
| Oil | 10 ml |
| Mixed vegetable blend | 30 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 947 kJ | 10,63 g | 28,11 g | 4,54 g |
Description
Sauté the onion in oil until golden brown, sprinkle with flour, and prepare a light roux. Pour in lukewarm broth, stir, and simmer slowly. Add vegetables, ground pepper, caraway seeds, marjoram, and salt. Cook until almost tender. Dice the potatoes and cook them separately in salted water until semi-soft. Add them to the soup along with garlic and chopped cabbage. Cook until everything is tender. Season the finished soup with soup seasoning. When serving, sprinkle with chopped parsley.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof