Light Spring Soup with Egg Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the soup
- 1 bunch carrots
- 1 Red Bell pepper
- 750 milliliters vegetable stock
- salt
- freshly ground pepper
- Chives
Kitchen utensils
Preparation steps
For the egg custard, whisk egg and milk and season with salt. Pour into a buttered shallow porcelain or stainless steel bowl and cover with aluminum foil. Fill a pot with two fingers' width of water. Place the bowl in the pot. Put the lid on and bring the water to a boil. Simmer about 45 minutes until the custard thickens.
For the soup, rinse, peel and cut carrots into decorative slices. Rinse and cut bell pepper into thin strips. Bring the vegetable stock to a boil. Add the carrots and cook for 3 minutes. Add the bell pepper and cook 2 minutes longer. Season with salt and pepper. Rinse chives, shake dry and cut in half. Unmold egg custard onto a board and cut into small diamond shapes. Serve egg custard in the soup and garnish with chives.
