Mushroom and Vegetable Soup with Puff Pastry Crust
(Percentage of daily recommendation)
|Calorie||760 kcal||(36 %)|
|Protein||13.19 g||(13 %)|
|Fat||51.23 g||(44 %)|
|Carbohydrates||62.57 g||(42 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.47 g||(8 %)|
|Vitamin A||795.62 mg||(99,453 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.16 mg||(10 %)|
|Vitamin B₁||0.47 mg||(47 %)|
|Vitamin B₂||0.39 mg||(35 %)|
|Niacin||6.76 mg||(56 %)|
|Vitamin B₆||0.07 mg||(5 %)|
|Folate||111.45 μg||(37 %)|
|Pantothenic acid||0.31 mg||(5 %)|
|Biotin||4.85 μg||(11 %)|
|Vitamin B₁₂||0.23 μg||(8 %)|
|Vitamin C||9.18 mg||(10 %)|
|Potassium||142.7 mg||(4 %)|
|Calcium||50.52 mg||(5 %)|
|Magnesium||23.39 mg||(8 %)|
|Iron||3.83 mg||(26 %)|
|Iodine||13.23 μg||(7 %)|
|Zinc||0.95 mg||(12 %)|
|Saturated fatty acids||15.23 g|
Wipe the mushrooms with a damp cloth and chop.
Rinse the scallions, trim and cut diagonally into 2 cm (approximately 3/4 inch) wide rings. Set the green parts aside.
Peel the carrot and cut into small matchsticks.
Sauté the carrots and white and light-green parts of the scallions in hot butter. Add the vegetable broth, bring to a boil and simmer for about 8 minutes. Add the mushrooms and scallion tops and simmer for another 3 minutes. Add the lemon juice and season with salt and pepper.
Roll out the puff pastry and cut out 4 discs that are 4 cm (approximately 2 inches) larger than the soup bowls. Fill the soup bowls with soup, brush the outer edges with beaten egg yolks, top with the puff pastry discs and press the edges to seal. Brush with the remaining egg yolks, arrange on a baking sheet and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes, until golden brown.