Cold Potato and Arugula Soup with Egg (Raukekaltschale)
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 128.7 μg | (215 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 eggs
- 200 grams Arugula
- 200 grams potatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Cook the eggs for 10-12 minutes in boiling water until hard-boiled.
2.
Rinse the arugula, trim and shake dry, set some leaves aside for garnish and coarsely chop the rest. Peel the potatoes and cut into 1 cm (approximately 1/2 inch) cubes. Peel the shallot and garlic, dice finely and sauté about 2 minutes in butter until translucent. Deglaze with broth and cream. Add the potato cubes, bring to a boil, reduce the heat and simmer for about 20 minutes. Add the arugula and cook briefly, then puree in a blender. Season with salt, pepper, and lemon juice and leave to cool for about 2 hours.
3.
Drain the eggs, rinse with cold water, peel and finely chop.
4.
Pour the soup into glasses, garnish with the chopped eggs and arugula and serve.
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