Apple and Chanterelle Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.7 μg | (57 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 Apple (such as Red Delicious)
- 500 milliliters white wine
- 250 milliliters water
- 1 Tbsp cornstarch
- 4 egg yolks
- 1 cup Whipped cream
- salt
- freshly ground peppers
- 1 pinch sugar
- 125 grams Chanterelle (mushrooms)
Preparation steps
Rinse the apples, cut into quarters, peel and remove the cores. Bring 200 ml of white wine to a boil. Cut the apple quarters into small cubes, add to the white wine and boil until al dente. Drain through a fine mesh sieve.
Bring the remaining white wine to a boil in a separate pot with 200 ml of water. Mix the cornstarch with a bit of water until smooth, stir into the wine and water and bring to a simmer. Whisk the egg yolks with the whipping cream until smooth. Slowly stream the egg yolk mixture into the simmering soup while whisking vigorously. Add the apples to the soup and season to taste with salt, pepper and sugar.
Wipe the chanterelles with a damp cloth. Heat the butter in a large pan and sauté the chanterelles until softened. Add the chanterelles to the soup, ladle into bowls or bread bowls, if desired, and serve.
