Chilled Melon Soup with Chicken Breast
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Cantaloupe
- 2 Oranges
- 250 milliliters sweet white wine
- salt
- cayenne pepper
- Lime juice (to taste)
- 1 small Chicken breast (about 200 g)
- Chervil (for garnish, to taste)
Preparation steps
1.
Halve melons and scoop out seeds. With a melon baller, scoop out ball shapes. Place in a bowl, cover and refrigerate. Scoop remaining melon flesh from melon rinds, chop coarsely and place in a blender. Halve oranges and squeeze juice from oranges. Puree melon, orange juice and white wine in blender. Season with a pinch of salt, cayenne pepper and lime juice, to taste. Cover and refrigerate until well-chilled.
2.
Poach chicken breast in lightly salted water for 12-15 minutes. Remove from water and set aside and let cool, then refrigerate until well-chilled.
3.
Pour chilled melon mixture over melon balls. Cut chicken breast in slices and spread in serving bowls. To serve, pour melon soup over chicken and garnish with chervil.
