Melon Soup with Potatoes and Mint

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Melon Soup with Potatoes and Mint
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein9.95 g(10 %)
Fat19.43 g(17 %)
Carbohydrates33.57 g(22 %)
Sugar added0 g(0 %)
Roughage2.83 g(9 %)
Vitamin A187.79 mg(23,474 %)
Vitamin D1.68 μg(8 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.93 mg(24 %)
Vitamin B₆0.32 mg(23 %)
Folate55.51 μg(19 %)
Pantothenic acid1.07 mg(18 %)
Biotin8.55 μg(19 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C36.24 mg(38 %)
Potassium898.06 mg(22 %)
Calcium213.95 mg(21 %)
Magnesium40.37 mg(13 %)
Iron1.38 mg(9 %)
Iodine48.82 μg(24 %)
Zinc1.16 mg(15 %)
Saturated fatty acids10.72 g
Cholesterol200.14 mg

Ingredients

for
4
Ingredients
400 grams potatoes (cooked and chopped)
400 grams honeydew melon
500 milliliters milk
2 Tbsps butter
salt
freshly ground peppers
3 egg yolks
4 Tbsps Crème fraiche
mint (for garnish)
How healthy are the main ingredients?
potatosaltmint

Preparation steps

1.

Cut the melon in half and remove the seeds. Cut out 24 balls with a melon baller. Purée the remaining melon with the potatoes and 150 ml (approximately 2/3 cup) milk.

2.

Melt the butter in a saucepan, stir in the purée and remaining milk and simmer for about 5 minutes. Season with salt and pepper.

3.

Let the soup cool slightly then stir in the egg yolks and let cool. 

4.

Whip the crème fraîche until thick. 

5.

Distribute the soup among serving bowls, top with melon balls, crème fraîche and mint. 

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