Soup with Carrots, Dried Mushrooms and Potato Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,339 mg | (33 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the potato noodles
- 400 grams starchy potatoes
- salt
- Nutmeg (freshly grated)
- 100 grams Pastry flour
- 1 egg
- Pastry flour (for working)
- For the soup
- 50 grams dried, mixed Mushrooms
- 100 grams Parsnips
- 100 grams Celery root
- 100 grams Kohlrabi
- 150 grams starchy potatoes
- 200 grams carrots
- 150 grams Chanterelle
- 1 onion
- 2 Tbsps butter
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- freshly ground peppers
Preparation steps
For the potato noodles, rinse the potatoes and boil in salted water for about 30 minutes until done. Strain, drain and leave to cool a little. Peel and press through a ricer. Spread on the work surface and season with salt and nutmeg. Sprinkle the flour over and mix with the egg into a smooth dough. Remove approximately 1/3 and roll out on a floured surface to about a finger thick strand. Cut into 1 cm (1/2 inch) diagonal pieces. Work through the rest of the dough and leave the finished pieces covered to rest on the work surface.
Soak the dried mushrooms in lukewarm water.
Peel the vegetables and the potatoes, rinse, cut the carrots into thin slices and chop the remaining vegetables small. Brush chanterelles and also chop. Peel the onion, chop finely and sweat in a pan with melted butter until translucent. Add the vegetables (except for the carrot slices) and chanterelles and sauté briefly. Deglaze with the white wine, pour in the broth and the cream. Simmer about 15 minutes over medium heat.
Bring salted water to a boil in another pot and slip in the dough pieces. Simmer approximately 5 minutes until noodles float to the surface, remove and drain. Drain the mushrooms and cut into strips.
Puree the soup with a hand blender, add a little broth if required, and season with salt and pepper. Add the soaked mushrooms and carrots, let the soup boil again and leave on low heat about 5 minutes. Season again, put the potato noodles in bowl or dish, pour the soup over and serve immediately.
