Creamy Zucchini Soup with Steelhead Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Zucchini
- 200 grams starchy potatoes
- 1 Tbsp olive oil
- 100 milliliters white wine
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 sprig Dill
- 100 grams Steelhead trout
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Peel onion and garlic cloves and finely dice. Rinse, trim and chop the zucchini into small pieces. Peel the potatoes and dice into small cubes. Fry all together briefly in hot oil. Add white wine and broth. Simmer gently for about 20 minutes.
Rinse fish, pat dry and place in the soup. Cook at a gentle simmer, and do not allow it to boil. When the fish is done, remove from soup and after cooling for about 5 minutes, pick out any bones or skin. Remove about 4 tablespoons of diced vegetables and set aside with the fish.
Add the cream, creme fraiche and dill (except for a few fronds to garnish) to the soup and puree finely. Bring to a boil and season with salt, pepper and nutmeg. Divide among bowls, top with reserved vegetables and pieces of fish and serve garnished with remaining dill.
