Creamy Mangold Soup with Cheese Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the soup
- 1 Chard leaf (500 grams)
- 1 shallot
- 1 garlic clove
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 500 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- For the dumplings
- 150 milliliters milk
- 25 grams butter
- 1 tsp Tomato paste
- 100 grams Pastry flour
- 1 egg
- 50 grams grated Cheese (such as Bergkäse)
- salt
- ground paprika
- cayenne pepper
- Chervil (for garnishing)
Preparation steps
For the soup: rinse and coarsely chop mangold. Peel and dice shallot, garlic and celery. Heat oil in a saucepan and saute onion, garlic and celery until translucent. Add mangold and deglaze pan with broth. Simmer for about 15 minutes on low heat. Puree and add cream, mix well. Add more broth or simmer down to reach desired consistency. Add creme fraiche and season with salt, nutmeg and pepper.
For the dumplings: combine butter, tomato paste and milk, bring to a boil. Add flour and whisk until mixture becomes solid. Remove from heat and add egg and cheese. Season with salt, pepper and cayenne pepper. With two teaspoons, remove dumplings from the mixture and cook in boiling salted water for 2-3 minutes.
Pour soup into plates, top with dumplings and garnish with chervil. Serve.
