Hearty Bread Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.6 g | (55 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 400 grams Beef bone
- salt
- ½ tsp peppercorns
- 1 bay leaf
- 2 garlic cloves
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 scallions
- 1 carrot
- ¼ pc Celery root
- 1 ½ Tbsps butter
- freshly ground peppers
- 1 tsp dried marjoram
- 100 milliliters dry white wine
- 1 day old Farmhouse bread
- 4 thin slices Bresaola
Preparation steps
Halve onion and fry cut surfaces in a pan without oil until dark brown. Place soup bones, 1 teaspoon salt, peppercorns, bay leaf, onion halves and peeled garlic in a saucepan and pour in 800 ml (approximately 3 1/3 cups) water. Bring to a boil and skim off foam, simmer about 30 minutes. Rinse, trim, peel and coarsely cut soup vegetables. Pour into the pot and cook for another 30 minutes. Pour broth through a sieve.
Rinse and trim scallions. Finely chop white and light green, cut the green parts and fine rings and set aside. Peel carrot and cut into matchstick thin strips or other forms, such as hearts. Rinse and peel celery root, cut into small cubes.
In a small pan, melt 1/2 tablespoon butter. Add carrot, celery root and bright scallions and sauté while stirring. Season with salt, pepper and marjoram. Pour in wine, simmer about 5 minutes. Then stir into the soup, boil and season to taste.
Remove crusts from the bread, cut into small cubes and fry in remaining butter until crispy then add to the soup.
To serve, cut dried meat into strips and sprinkle with scallion tops over the soup.
