Chilled Apple Soup
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters clear Apple juice
- ½ tsp Nutmeg
- ½ Vanilla bean
- 4 Tbsps sugar
- 500 grams sour Apple
- 2 Tbsps cornstarch
- 250 milliliters semi-dry white wine
- 150 grams Raspberries
- 1 egg white
- Nutmeg
- mint (to garnish)
Preparation steps
1.
Put apple juice, 500 ml (approximately cups) of water and nutmeg in a pot. Slit vanilla pod lengthwise and scrape out seeds. Add vanilla pod, seeds and 2 tablespoons of sugar to juice and boil. Simmer for 5 minutes.
2.
Rinse, peel, core, quarter and julienne apples. Add to juice and cook 2-3 minutes.
3.
Mix cornflour with a little cold water. Stir into juice, boil and allow to thicken.
4.
Add wine but do not boil.
5.
Rinse raspberries and add to the soup. Let cool down.
6.
Whisk egg whites with a pinch of nutmeg until semi-rigid, add remaining sugar and beat until stiff.
7.
Bring a shallow pan of water to boil. Spoon egg whites into pot and cook for 1-2 minutes. Remove with a slotted spoon and serve with soup. Garnish soup with mint and serve.
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