Creamy Arugula Soup with Semolina Dumplings

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Creamy Arugula Soup with Semolina Dumplings
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein6 g(6 %)
Fat34 g(29 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.5 mg(21 %)
Vitamin K156.1 μg(260 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate41 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C39 mg(41 %)
Potassium360 mg(9 %)
Calcium157 mg(16 %)
Magnesium34 mg(11 %)
Iron1.5 mg(10 %)
Iodine5 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids16.5 g
Uric acid34 mg
Cholesterol119 mg
Complete sugar3 g

Ingredients

for
4
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)
How healthy are the main ingredients?
ArugulaWhipped creamshallotgarlic cloveolive oilsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Ladle the soup in serving bowls and arrange 1-2 quenelles in each bowl. Serve hot.