Chilled Pear and Almond Soup with Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the almond soup
- 200 grams blanched, peeled almonds
- 800 milliliters milk
- ½ Vanilla bean
- 60 grams sugar
- 2 Pear
- 2 Tbsps cornstarch
- For the grapes
- 300 grams green Grape
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- freshly ground peppers
Preparation steps
For the soup: Toast almonds in a dry pan until golden-brown. Let cool and finely grind. In a pot, heat up to 50 ml (approximately 1/4 cup) of the milk with vanilla bean (slit lengthwise), sugar and ground almonds.
Peel, halve and remove cores from pears. Finely chop.
Whisk cornstarch with remaining milk until smooth. Whisk mixture into hot milk. Add pears and simmer, stirring, until soup is creamy, about 10 minutes. Remove vanilla bean, puree soup until smooth and let cool. Cover and refrigerate until completely cooled.
Rinse, halve and remove seeds from grapes (if desired). Sprinkle grapes with lemon juice and a little sugar. Let fruit macerate until serving.
Ladle soup into bowls and scatter with grapes.
Serve soup sprinkled with a pinch of ground pepper.
