Peach Soup with Semolina Dumplings
(0 votes)
(0 votes)
Health Score:
66 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
6636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,636 cal. | (316 %) | ||
| Protein | 125 g | (128 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 1,423 g | (949 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 269.8 g | (899 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 151.6 mg | (1,263 %) | ||
| Vitamin K | 321.3 μg | (536 %) | ||
| Vitamin B₁ | 4.3 mg | (430 %) | ||
| Vitamin B₂ | 8.2 mg | (745 %) | ||
| Niacin | 150.4 mg | (1,253 %) | ||
| Vitamin B₆ | 4.3 mg | (307 %) | ||
| Folate | 507 μg | (169 %) | ||
| Pantothenic acid | 22.6 mg | (377 %) | ||
| Biotin | 319.9 μg | (711 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1,534 mg | (1,615 %) | ||
| Potassium | 30,352 mg | (759 %) | ||
| Calcium | 1,033 mg | (103 %) | ||
| Magnesium | 1,439 mg | (480 %) | ||
| Iron | 52.2 mg | (348 %) | ||
| Iodine | 482 μg | (241 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 3,325 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 1,301 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 Peaches
- 1 Tbsp sugar
- 50 milliliters Peach Nectar
- juiced lemons
- 1 pc fresh ginger (about 3 cm, grated)
- 150 milliliters white wine
- 300 milliliters Orange juice
- 200 milliliters milk
- Vanilla bean
- 65 grams Semolina
- 1 egg
- 1 Tbsp honey
- 200 grams Blueberries
- mint (for garnishing)
Preparation steps
1.
Blanch peaches in boiling water, rinse with cold water and peel. Slice one peach for garnishing, dice the rest. Combine peach cubes with sugar, peach nectar, lemon juice, ginger and white wine in a saucepan and bring to a boil.
2.
Puree with an immersion blender, add orange juice and cool. For the semolina dumplings: combine milk, vanilla and semolina, bring to a boil. Add egg and honey and cool. Bring plenty of salted water in a pot to a boil.
3.
With two teaspoons, take balls from semolina and place into slightly boiling water. Cook until dumplings rise to the surface. Clean blueberries. Arrange peach soup and blueberries in bowls, top with remaining peach slices and semolina dumplings. Garnish with mint and serve.
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