Creamy Arugula Soup with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 156.1 μg | (260 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the arugula cream soup
- 3 bunches Arugula
- 2 shallots
- 1 garlic clove
- 200 grams Whipped cream
- 400 milliliters vegetable stock
- olive oil (extra-virgin)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- For the dumplings
- 40 grams softened butter
- 60 grams Semolina flour
- 1 egg
- salt
- Nutmeg (freshly grated)
Preparation steps
Rinse, shake dry and trim the arugula, then coarsely chop. Peel and chop the shallots and garlic. Heat 2 tablespoons oil in a saucepan and saute the shallots until translucent. Add the arugula, saute lightly, then stir in the garlic. Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Puree the soup with a hand blender, stir in cream and nutmet, and reheat gently. Season with salt and pepper.
For the dumplings, beat the butter until fluffy and add in a little of the semolina. Add the egg and gradually stir in remaining semolina. Season with salt and nutmeg and set dough aside to rest.
Meanwhile, bring a large pot of salted water to a boil. Using two spoons, form quenelles from the dough and then place in the boiling water. Let cook until done on low heat for about 20 minutes.
Ladle the soup in serving bowls and arrange 1-2 quenelles in each bowl. Serve hot.
