Herb Soup with White Bread Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 5.94 g | (6 %) | ||
| Fat | 14.39 g | (12 %) | ||
| Carbohydrates | 27.47 g | (18 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.84 g | (16 %) |
| Vitamin A | 1,414.99 mg | (176,874 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.93 mg | (16 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 91.79 μg | (31 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.98 μg | (9 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 41.64 mg | (44 %) | ||
| Potassium | 471.84 mg | (12 %) | ||
| Calcium | 146.96 mg | (15 %) | ||
| Magnesium | 65.41 mg | (22 %) | ||
| Iron | 4.77 mg | (32 %) | ||
| Iodine | 10.24 μg | (5 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 8.12 g | |||
| Cholesterol | 88.55 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 2 carrots
- 150 grams Celery root
- 2 slices white bread
- 3 Tbsps butter
- 1 handful Spinach
- 150 grams Lettuce
- 4 sprigs parsley
- 100 grams Sorrel
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp Pastry flour
- 1 egg yolk
- 3 Tbsps Whipped cream
- freshly ground peppers
- 1 pinch sugar
- Nutmeg (freshly grated)
- scallions (for garnishing)
Preparation steps
Bring approximately 1.2 liters (approximately 5 cups) of water to a boil. Rinse and dry leek, cut into pieces. Peel carrots and celery, chop coarsely. Place vegetables into boiling water and simmer for about 20 minutes on low heat. Strain broth through a sieve.
Cut off bread crusts and cut bread into cubes. Heat 1 tablespoon of butter in a pan and saute bread cubes until golden brown. Drain on paper towels.
Rinse spinach, lettuce, parsley and sorrel. Pluck off leaves and chop. Blanch in boiling salted water for a few minutes. Rinse in cold water and drain well.
Peel onion and garlic and chop finely. Heat remaining butter in a pan and saute onion and garlic until translucent. Dust with flour and add vegetable broth. Simmer for about 5 minutes on low heat.
Add blanched herbs and lettuce to the broth and bring to a boil. Whisk egg yolk with cream. Remove soup from the heat and add egg yolks, stirring. Season with salt, pepper, sugar and nutmeg and pour soup into bowls.
Sprinkle with croutons and chives and serve.
