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Velouté vert & œuf poché
11 ratings"Y'a comme un œuf dans le potage..." nan c'est pas ça l'expression ?!
Utensil
Cook expert.
Recipe
Step 1
Lavez puis coupez le brocoli en sommités. Coupez le tronc en petits cubes.
Step 2
Dans le bol, ajoutez les petits pois, le brocoli et l'ail râpé ou émincé.
Step 3
Ajoutez 200 g d'eau par personne et lancez le programme soupe veloutée, 20 minutes.
Step 4
Pendant ce temps, cassez les œufs dans des récipients séparés.
Step 5
Faites bouillir une casserole d'eau chaude et à l'aide d'une cuillère, formez un tourbillon.
Step 6
Versez l'œuf au milieu du tourbillon et laissez cuire 1 minute avant de l'égoutter.
Step 7
À la fin du programme, salez, poivrez, ajoutez la crème fraîche et mélangez grossièrement.
Step 8
Servez la soupe avec l'œuf sur le dessus. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 297 cal. |
| Fat | 16 g |
| Carbohydrates | 12 g |
| Protein | 20 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Velouté vert & œuf poché" contains: 297 Energy ; 16 g of Fat ; 12 g of Carbohydrates ; 20 g of Protein ; 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A+ Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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