Bean Soup with Horseradish Cream and Pancetta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,067 mg | (27 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the horseradish cream
- 2 starchy potatoes
- salt
- 1 pc fresh Horseradish (about 7 cm)
- 1 egg yolk
- 1 Tbsp butter
- For the soup
- 200 grams floury potatoes
- 450 grams Broad bean (gepalt)
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 750 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- 150 grams Pancetta
- ½ handful Dill
- 1 Tbsp olive oil
Preparation steps
Peel the potatoes and cook for about 20 minutes in boiling salted water until tender. Then drain and squeeze through a ricer. Peel and grate the horseradish. You should have 2-4 tablespoons of grated horseradish when done. Beat the egg yolk, mix the yolk and the butter into the potatoes. Gradually stir in the horseradish and taste to ensure that the cream does not get overly spicy. Season with salt.
Peel the potatoes, rinse and cut into small cubes. Rinse the beans and drain well. Peel the onion and garlic and finely chop.
Heat 2 tablespoons of olive oil in a saucepan, and sweat the onion with the garlic until translucent. Add the potatoes and beans (minus a handful of beans), sauté quickly and pour in the broth. Season with salt and pepper, and simmer for about 20 minutes over medium heat.
Puree the soup, add the cream, and bring to a boil. Season to taste with salt, pepper, and lemon juice.
Dice the pancetta and cook until crisp in a dry pan. Drain on paper towels. Blanch the remaining beans in boiling salted water, 5 minutes, until al dente. Drain completely.
Portion the soup into bowls. Serve with a dollop of horseradish cream, pancetta, and blanched beans. Serve garnished with dill and a few drops of olive oil.
Serve with fresh white bread.
