Pepper Soup with Polenta-Feta Dumplings
(Percentage of daily recommendation)
|Calorie||388 kcal||(18 %)|
|Protein||19.36 g||(20 %)|
|Fat||21.33 g||(18 %)|
|Carbohydrates||31.16 g||(21 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.77 g||(13 %)|
|Vitamin A||225.82 mg||(28,228 %)|
|Vitamin D||0.75 μg||(4 %)|
|Vitamin E||1.91 mg||(16 %)|
|Vitamin B₁||0.23 mg||(23 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||5.1 mg||(43 %)|
|Vitamin B₆||0.73 mg||(52 %)|
|Folate||54.94 μg||(18 %)|
|Pantothenic acid||0.89 mg||(15 %)|
|Biotin||2.81 μg||(6 %)|
|Vitamin B₁₂||1.48 μg||(49 %)|
|Vitamin C||151.98 mg||(160 %)|
|Potassium||436.82 mg||(11 %)|
|Calcium||489.23 mg||(49 %)|
|Magnesium||40.12 mg||(13 %)|
|Iron||1.69 mg||(11 %)|
|Iodine||15.73 μg||(8 %)|
|Zinc||2.46 mg||(31 %)|
|Saturated fatty acids||12.2 g|
In a large saucepan, bring 1 liter (approximately 1 quart) of water with 1 teaspoon salt to a boil. While stirring, sprinkle in the polenta. Reduce the heat to low and cook, stirring until the polenta has thickened, 3-4 minutes. Remove from the heat, stir in the Parmesan and let cool. Stir in the egg and flour until thick and smooth.
Cut the feta into cubes. Shape the dough into about 12 balls and flatten slightly. Press 2-3 cheese cubes in the middle of each and shape the polenta around it into a ball. Drop the polenta balls into a pot of boiling salted water, reduce to a simmer and cook until the polenta bobs to the surface, 8-10 minutes. Drain on paper towels.
For the soup: Rinse and halve the peppers lengthwise, remove the seeds and white ribs and cut into pieces. Peel and halve the onion and cut into strips. Peel the garlic and chop finely. Heat the oil in a saucepan and saute the peppers, onion and garlic for 2-3 minutes. Pour in the broth pour, season with salt and pepper and simmer until the vegetable are crisp-tender, about 5 minutes. Garnish with thyme and season the soup with salt and green pepper.
Divide among bowls, add the drained polenta balls and serve.