Cold Green Apple Soup
Cold Green Apple Soup - A dream team of ingredients in a velvety soup with crispy filo brittle
Healthy, because
Even smarter
Nutritional values
This soup is low in fat and calories but rich in satiating digestive fiber thanks to the apples.
Let your imagination run wild, and garnish this soup with different flowers or spices.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 49 g |
Ingredients
- Ingredients
- 1 sheet Filo dough (Or filo sheets)
- 1 Tbsp Whipped cream
- 3 Tbsps sugar
- ½ tsp cinnamon
- ½ cup Apple juice
- Agar
- 1 oz mixed Nut (eg, almonds, macadamias, cashews)
- 1 lemon
- 4 green Apple
- ½ cup Cider (or sparkling mineral water)
- 1 handful edible Flowers (eg, scented geraniums or roses)
- In addition: Ice cubes
Kitchen utensils
Preparation steps
Spread filo dough with 1 teaspoon cream, fold and spread with remaining cream. Cut into 4 wide strips.
Mix 1 teaspoon of sugar with the cinnamon and sprinkle over the dough. Line a baking sheet with parchment paper.
Bake the dough according to package instructions in a preheated oven at 350°F until crisp. Place the filo strips on a wire rack to cool.
Meanwhile, place 2 tablespoons sugar with apple juice, 1/3 cup of water and agar in a small pot and bring to a boil. Remove from heat.
Fill a bowl with cold water and some ice cubes. Set the pot in the ice water and stir with a whisk.
Chop the walnuts coarsely and toast in a skillet. Add remaining sugar and allow to melt until golden brown (caramelized).
Spread the brittle on a piece of parchment paper to cool and then break into chunks.
Rinse lemon in hot water, wipe dry, cut in half and squeeze out the juice. Peel 1 half of the lemon with a potato peeler and cut peel into thin strips (julienne).
Rinse apples, quarter, core and dice. Mix immediately in a bowl with the lemon juice.
Puree apple pieces with an immersion blender and stir into the cold mixture.
Gently shake the flowers (to remove any insects), but do not rinse.
Add cold cider or sparkling water to soup, mix and distribute soup between 4 deep bowls. Garnish with julienned lemon and flowers. Serve with the brittle and filo crisps.
