Creamy Salsify Soup with Hard-Boiled Eggs

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Creamy Salsify Soup with Hard-Boiled Eggs
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie298 cal.(14 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage36.9 g(123 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.5 μg(13 %)
Vitamin E14 mg(117 %)
Vitamin K7.4 μg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate190 μg(63 %)
Pantothenic acid1.9 mg(32 %)
Biotin24.2 μg(54 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C19 mg(20 %)
Potassium850 mg(21 %)
Calcium190 mg(19 %)
Magnesium64 mg(21 %)
Iron8.5 mg(57 %)
Iodine16 μg(8 %)
Zinc1.9 mg(24 %)
Saturated fatty acids9.7 g
Uric acid151 mg
Cholesterol358 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 organic lemon
800 grams Salsify
salt
freshly ground peppers
freshly grated Nutmeg
6 eggs
1 bunch Cress
1 Tbsp cornstarch
150 grams cream cheese
How healthy are the main ingredients?
Salsifycream cheeseCresslemonsaltNutmeg

Preparation steps

1.

Rinse the lemon under hot water, pat dry and peel the zest with a vegetable peeler. Using a knife, cut away the remaining rind and pith. Squeeze out the juice and mix with 500 ml (approximately 2 cups) water in a large pot. Add the lemon zest. Rinse the salsify, peel and cut into 5 cm (approximately 2 inches) long pieces. Rinse under running water. Add to the lemon water, add a large pinch of salt and season with nutmeg. Bring to a boil then reduce the heat and simmer for about 20 minutes, until softened. 

2.

Cook the eggs for 5-6 minutes in boiling water, shock in ice water, peel then cut in half. Trim the cress. 

3.

Remove the lemon zest and 1/2 the salsify from the soup. Purée the remaining salsify. Mix the cornstarch with a little cold water, add to the soup and bring to a boil. Simmer for 2-3 minutes until creamy then remove from the heat and stir in the cream cheese and reserved salsify. Season with salt, pepper and nutmeg and divide between serving bowls. Place 3 egg halves in each bowl and garnish with cress. Serve.