Creamy Chard Soup with Salmon Dumplings

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Creamy Chard Soup with Salmon Dumplings
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
132110
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie132,110 cal.(6,291 %)
Protein1,047 g(1,068 %)
Fat13,808 g(11,903 %)
Carbohydrates1,429 g(953 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A150.9 mg(18,863 %)
Vitamin D480.7 μg(2,404 %)
Vitamin E312.9 mg(2,608 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁11.2 mg(1,120 %)
Vitamin B₂65.7 mg(5,973 %)
Niacin270.4 mg(2,253 %)
Vitamin B₆16.2 mg(1,157 %)
Folate1,817 μg(606 %)
Pantothenic acid131 mg(2,183 %)
Biotin1,308.2 μg(2,907 %)
Vitamin B₁₂176.5 μg(5,883 %)
Vitamin C495 mg(521 %)
Potassium49,734 mg(1,243 %)
Calcium34,979 mg(3,498 %)
Magnesium4,497 mg(1,499 %)
Iron17.5 mg(117 %)
Iodine1,057 μg(529 %)
Zinc114.1 mg(1,426 %)
Saturated fatty acids8,272.9 g
Uric acid129 mg
Cholesterol36,629 mg
Complete sugar1,425 g

Ingredients

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

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.