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Melon Soup with Potatoes and Mint
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
333
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 9.95 g | (10 %) | ||
| Fat | 19.43 g | (17 %) | ||
| Carbohydrates | 33.57 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.83 g | (9 %) |
more nutritional values
| Vitamin A | 187.79 mg | (23,474 %) | ||
| Vitamin D | 1.68 μg | (8 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 2.93 mg | (24 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 55.51 μg | (19 %) | ||
| Pantothenic acid | 1.07 mg | (18 %) | ||
| Biotin | 8.55 μg | (19 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 36.24 mg | (38 %) | ||
| Potassium | 898.06 mg | (22 %) | ||
| Calcium | 213.95 mg | (21 %) | ||
| Magnesium | 40.37 mg | (13 %) | ||
| Iron | 1.38 mg | (9 %) | ||
| Iodine | 48.82 μg | (24 %) | ||
| Zinc | 1.16 mg | (15 %) | ||
| Saturated fatty acids | 10.72 g | |||
| Cholesterol | 200.14 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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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