Beef Consomme with Scallops

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Beef Consomme with Scallops
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
234
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie234 cal.(11 %)
Protein28 g(29 %)
Fat8 g(7 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A1 mg(125 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.5 mg(13 %)
Vitamin K86.4 μg(144 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.6 mg(97 %)
Vitamin B₆0.5 mg(36 %)
Folate105 μg(35 %)
Pantothenic acid1.6 mg(27 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C28 mg(29 %)
Potassium1,245 mg(31 %)
Calcium209 mg(21 %)
Magnesium78 mg(26 %)
Iron6.6 mg(44 %)
Iodine69 μg(35 %)
Zinc5.7 mg(71 %)
Saturated fatty acids3.4 g
Uric acid394 mg
Cholesterol123 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
1 l Beef broth (for a jar)
1 carrot
1 Celery
1 Leek
½ Tomato
1 Tbsp chopped parsley
500 grams lean Beef
3 egg whites
2 Tbsps Port wine
6 Scallop
½ Celery root
¼ Cucumber
salt
peppers
How healthy are the main ingredients?
BeefparsleycarrotCeleryLeekTomato

Preparation steps

1.

For the beef broth: Heat the broth in a pot. Rinse, peel and finely chop the carrot, celery, leek and tomato. Rinse the parsley, shake dry, pluck leaves and finely chop. Stir the vegetables, parsley and beef into the boiling broth. Season with salt and pepper to taste. 

In a bowl, beat the egg whites until very stiff. Gently fold into the beef broth. Stir the broth until the egg white mixture and meat forms a raft on top of the soup. Stop stirring. 

2.

Carefully pierce through the raft with the handle of a spoon and simmer for 30 minutes. Carefully skin the raft off the soup. Pour the broth through a fine sieve into a clean pot. Stir in the port wine. 

3.

For the scallops: Slice the scallops lenthwise into 3 rounds. Place 3 slices on the bottom of each soup bowl. Pour the broth over top. Peel the celeriac and cut into thin strips. Cut the cucumber in half lengthwise, remove seeds and cut into thin strips. Add the celery and cucumber to the soup.