Creamy Chard Soup with Salmon Dumplings

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Creamy Chard Soup with Salmon Dumplings
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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
129152
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie129,152 kcal(6,150 %)
Protein977.17 g(997 %)
Fat13,657 g(11,773 %)
Carbohydrates1,319.66 g(880 %)
Sugar added0 g(0 %)
Roughage2.93 g(10 %)
Vitamin A126,201 mg(15,775,125 %)
Vitamin D264.83 μg(1,324 %)
Vitamin E391.2 mg(3,260 %)
Vitamin B₁10.85 mg(1,085 %)
Vitamin B₂55.66 mg(5,060 %)
Niacin245.71 mg(2,048 %)
Vitamin B₆13.08 mg(934 %)
Folate1,808.05 μg(603 %)
Pantothenic acid115.87 mg(1,931 %)
Biotin628.52 μg(1,397 %)
Vitamin B₁₂90.51 μg(3,017 %)
Vitamin C312.48 mg(329 %)
Potassium43,987.6 mg(1,100 %)
Calcium30,543.9 mg(3,054 %)
Magnesium3,227.82 mg(1,076 %)
Iron16.45 mg(110 %)
Iodine7,066.76 μg(3,533 %)
Zinc111.42 mg(1,393 %)
Saturated fatty acids8,541.32 g
Cholesterol49,053.2 mg

Ingredients

for
4
For the soup
500 grams Swiss chard
1 starchy potato
2 shallots
1 garlic
3 tablespoons butter
400 milliliters fish stock
liter white wine
174 liters Whipped cream
salt (and pepper)
1 tablespoon lemon juice
For the dumplings
200 grams Salmon
1 tablespoon lemon juice
3 tablespoons Whipped cream
1 egg white
salt (and pepper)
How healthy are the main ingredients?
Whipped creamSalmonWhipped creampotatoshallotgarlic

Preparation steps

1.

For the soup: Trim the chard leaves, rinse and shake dry. Cut out the central ribs and thinly slice. Cut the leaves into thin strips. Set 1/2 of the chard leaves aside. Blanch the remaining leaves in boiling salted water until wilted. Blanch the stalks for 5 minutes, shock in ice water and drain.

2.

Peel the potato and finely chop. Peel the shallots and garlic and finely chop. Melt 2 tablespoons butter in a large frying pan and sauté the shallots and garlic. Add the chard stalks, leaves and potatoes and cook for another 3 minutes. Add the stock, wine and cream and simmer for about 30 minutes.

3.

Meanwhile, for the dumplings: Rinse the salmon, pat dry and chop. Drizzle with lemon juice and purée. Mix in the cream and egg white, season with salt and pepper and chill in the freezer for 15 minutes. Shape the salmon mixture into quenelles with 2 small spoons, add to a pot of boiling salted water, reduce to medium heat and cook for 5 minutes. To serve, remove the soup from the heat, purée then strain through a sieve. Add the lemon juice and season with salt and pepper. Pour into soup bowls, add the dumplings and sprinkle with reserved chard leaves.