Creamy Herb Soup with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the soup
- 250 grams waxy potatoes
- 100 grams Kohlrabi
- 100 grams mixed Fresh herbs (such as chervil, dill, borage, sorrel, parsley)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 150 milliliters Whipped cream
- For the goat cheese balls
- 200 grams Goat cheese
- 1 Tbsp lemon juice
- 4 Tbsps mixed Fresh herbs (such as chervil, tarragon, parsley, etc.)
Preparation steps
For the soup, peel, rice and dice the potatoes and kohlrabi. Rinse the herbs, shake dry and finely chop the leaves. Peel shallot and garlic, chop finely and sauté in a pan in melted butter until translucent. Add vegetables, sauté briefly, sprinkle with flour and fill with the broth. Season with salt and pepper and simmer for about 15 minutes over medium heat. Add the herbs to the soup, puree everything with an immersion blender and stir in the cream. Bring to a boil and season again to taste. If the soup is too thick, add some broth. If soup is too thin, simmer a little longer to thicken. Remove soup from heat and let cool slightly.
For the goat cheese balls, mix goat cheese with the lemon juice, season with salt and pepper, and shape into small balls. Roll in the mixed herb leaves. Ladle the lukewarm soup into bowls and serve topped with the goat cheese balls.
