Pancake Soup
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 7.33 g | (7 %) | ||
| Fat | 10.08 g | (9 %) | ||
| Carbohydrates | 34.28 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.14 g | (17 %) |
more nutritional values
| Vitamin A | 1,023.59 mg | (127,949 %) | ||
| Vitamin D | 1.22 μg | (6 %) | ||
| Vitamin E | 4.16 mg | (35 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 1.26 mg | (11 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 85.71 μg | (29 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 3.68 μg | (8 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 23.29 mg | (25 %) | ||
| Potassium | 415.62 mg | (10 %) | ||
| Calcium | 107.43 mg | (11 %) | ||
| Magnesium | 32.92 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 33.83 μg | (17 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 1.99 g | |||
| Cholesterol | 79.58 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 100 grams carrots
- 75 grams Parsnips
- 75 grams Leeks
- salt
- 1 onion
- 3 tsps vegetable oil
- 20 grams Pastry flour
- 50 milliliters milk
- 1 egg
- 1 Chives (cut into rolls)
- 1 Tbsp chopped parsley
- freshly ground peppers
- Nutmeg
- 1 Tbsp sherry
- 1 tsp Worcestershire sauce
Preparation steps
1.
Peel the carrots and parsnip. Rinse the leek. Cut vegetables into pieces and simmer in 3/4 liter (approximately 3 cups) lightly salted water for 25 minutes. Peel the onion, cut in half and toast the cut surfaces in a little hot oil. Add to the vegetables.
2.
Mix flour, milk, egg and 1 teaspoon of oil with an electric mixer until smooth. Stir in the parsley and chives and season well with salt, pepper and nutmeg. Heat some oil in a pan, pour in the dough, smooth out and fry on both sides until golden brown. Remove, let cool and cut into slices.
3.
Season the soup with salt, pepper, sherry and Worcestershire sauce, pour through a sieve and serve the soup poured over the pancake rolls.
