Ingredients:
- 2 leeks, just the white part , cut into big slices
- 1 mediun onion, cut into wedges
- white truffle olive oil to taste
Directions:
- In a large pot, saute potatos, leeks and onions.
- Add enough water to cover and the green aspargus and let it cook in low heat.
- Add pinch of salt to your taste.
- Puree the soup with an electric whisk and pass it through a fine sieve.
- Season the scallops with a little bit salt and pepper and saute them in olive oil for 30 sec per side.
- Then serve the soup on a nice soup plate, place one scallop in the center and drizzle around with truffled olive oil.
- This makes 4 lovely plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.2 Kcal (943 kJ) | ||
| Calories from fat | 28.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Cholesterol | 18mg | 6% | |
| Sodium | 220.18mg | 9% | |
| Potassium | 974.63mg | 21% | |
| Total Carbs | 41.28g | 14% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 8.35g | 33% | |
| Protein | 10.02g | 20% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 5.5mg | 184% | |
| Iron | 614.3mg | 3413% | |
| Calcium | 117.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 36.35 Kcal (152 kJ) | ||
| Calories from fat | 4.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 5% | |
|---|---|---|---|
| Cholesterol | 2.91mg | 6% | |
| Sodium | 35.54mg | 9% | |
| Potassium | 157.32mg | 21% | |
| Total Carbs | 6.66g | 14% | |
| Sugars | 1.65g | 41% | |
| Dietary Fiber | 1.35g | 33% | |
| Protein | 1.62g | 20% | |
| Vitamin C | 3.4mg | 35% | |
| Vitamin A | 0.9mg | 184% | |
| Iron | 99.2mg | 3413% | |
| Calcium | 19mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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