Cream of Radish Soup with Breadsticks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 16.6 g | (17 %) | ||
| Fat | 23.31 g | (20 %) | ||
| Carbohydrates | 54.78 g | (37 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.93 g | (23 %) |
| Vitamin A | 189.06 mg | (23,633 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 0.61 mg | (5 %) | ||
| Vitamin B₁ | 0.52 mg | (52 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 4.03 mg | (34 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 123.25 μg | (41 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 2.23 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18.28 mg | (19 %) | ||
| Potassium | 444.44 mg | (11 %) | ||
| Calcium | 192.52 mg | (19 %) | ||
| Magnesium | 24.57 mg | (8 %) | ||
| Iron | 2.65 mg | (18 %) | ||
| Iodine | 12.29 μg | (6 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 12.86 g | |||
| Cholesterol | 83.47 mg |
Ingredients
- Ingredients
- 400 grams Radish
- 150 grams onions
- 500 milliliters Chicken broth
- salt
- peppers
- 200 milliliters Whipped cream
- 50 milliliters white wine
- also
- 4 Radish (cut into thin strips)
- 4 Tbsps whipped Whipped cream
- For the bread sticks
- 250 grams Spelt flour
- 15 grams Yeast
- water
- 1 pinch sugar
- 50 grams ham (finely chopped)
Preparation steps
For the bread sticks: In a small bowl, sprinkle the yeast and sugar over the water and stir until smooth. Place the flour, salt and ham in the bowl of an electric mixer fitted with the dough hook, add the dissolved yeast and knead to a smooth dough.
Preheat the oven to 180°C (approximately 350°F). Divide the dough into small pieces and shape into long sticks. Cover and let stand 20 minutes. Bake until crisp, 8-10 minutes.
Rinse, clean and chop the radishes. Peel the and finely chop. Heat the butter in a saucepan, add the radishes and saute briefly. Dust with flour. Stir in the broth and cream and simmer, stirring frequently until lightly thickened, about 10 minutes.Working in batches if necessary, transfer to a blender and puree, season with salt and pepper.
Serve the soup with whipped cream, radish strips and warm bread sticks.
