Quince Soup with Bacon and Balsamic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 27.1 g | (90 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 63.4 μg | (106 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 4 Quince (each about 350 grams)
- 100 grams starchy potatoes
- 100 grams Celery root
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 Tbsps freshly chopped parsley
- Iodized salt
- lemon juice
- 1 pinch sugar
- peppers (freshly ground)
- 100 grams Smoked bacon (for garnish)
- 3 tsps balsamic vinegar (for garnish)
- parsley (for garnish)
Preparation steps
Rinse, quarter and core the quince. Dice into bite-sized pieces. Peel the potatoes, celery root, onion and garlic, and chop. Heat the butter in a skillet and cook the onion and garlic until translucent. Add the quince, potatoes and celery. Pour in the broth to cover and allow to simmer until tender, about 20 minutes.
Puree the soup (if desired, put the mixture through a strainer or sieve). If the mixture is too thin, put the soup back on the heat to reduce. If the soup is too thick, add extra broth. Stir in the parsley and season with salt, lemon juice, sugar and pepper.
Brown the bacon in a skillet until brown and crispy. Drain on a paper towel.
To serve, divide the soup between bowls and drizzle with balsamic vinegar. Garnish with crumbled bacon and parsley.
