Creamy Chard Soup with Salmon Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 132,110 cal. | (6,291 %) | ||
| Protein | 1,047 g | (1,068 %) | ||
| Fat | 13,808 g | (11,903 %) | ||
| Carbohydrates | 1,429 g | (953 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 150.9 mg | (18,863 %) | ||
| Vitamin D | 480.7 μg | (2,404 %) | ||
| Vitamin E | 312.9 mg | (2,608 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 11.2 mg | (1,120 %) | ||
| Vitamin B₂ | 65.7 mg | (5,973 %) | ||
| Niacin | 270.4 mg | (2,253 %) | ||
| Vitamin B₆ | 16.2 mg | (1,157 %) | ||
| Folate | 1,817 μg | (606 %) | ||
| Pantothenic acid | 131 mg | (2,183 %) | ||
| Biotin | 1,308.2 μg | (2,907 %) | ||
| Vitamin B₁₂ | 176.5 μg | (5,883 %) | ||
| Vitamin C | 495 mg | (521 %) | ||
| Potassium | 49,734 mg | (1,243 %) | ||
| Calcium | 34,979 mg | (3,498 %) | ||
| Magnesium | 4,497 mg | (1,499 %) | ||
| Iron | 17.5 mg | (117 %) | ||
| Iodine | 1,057 μg | (529 %) | ||
| Zinc | 114.1 mg | (1,426 %) | ||
| Saturated fatty acids | 8,272.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 36,629 mg | |||
| Complete sugar | 1,425 g |
Ingredients
- For the soup
- 500 grams Swiss chard
- 1 starchy potato
- 2 shallots
- 1 garlic clove
- 3 Tbsps butter
- 400 milliliters fish stock
- ⅛ 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)
Preparation steps
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.
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.
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.
