Creamy Scorzonera Soup and Smoked Duck Breast
with fig jam
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 19.5 g | (65 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Salsify
- 2 Tbsps lemon juice
- 250 grams starchy potatoes
- 1 onion
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- white peppers (freshly ground)
- 50 grams Crème fraiche
- Nutmeg (freshly grated)
- 2 Tbsps freshly chopped parsley
- 200 milliliters milk
- 300 grams smoked duck legs
- 4 Tbsps Fig jam
Preparation steps
1.
Rinse salsify, peel with rubber gloves, cut into small pieces and place in lemon water.
2.
Peel onion and potatoes and dice finely.
3.
In a saucepan, heat 2 tablespoons of oil and saute onion with the rest of vegetables. Add wine and broth, season with salt and pepper and simmer for about 30 minutes on medium heat. Puree soup finely, add crème fraîche and season with salt, pepper and a pinch of nutmeg, add parsley.
4.
Heat milk and froth.
5.
Cut duck breast into thin slices, arrange on plates and drizzle with fig jam.
6.
Pour soup into glasses, top with milk foam and serve with duck breast.
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