Chilled Apple Soup

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Chilled Apple Soup
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates60 g(40 %)
Sugar added20 g(80 %)
Roughage4.4 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate30 μg(10 %)
Pantothenic acid0.3 mg(5 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium444 mg(11 %)
Calcium41 mg(4 %)
Magnesium30 mg(10 %)
Iron1.6 mg(11 %)
Iodine10 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.1 g
Uric acid41 mg
Cholesterol0 mg
Complete sugar52 g

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)
How healthy are the main ingredients?
Apple juiceAppleRaspberrysugarNutmegNutmeg

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.