Sour Soup with Egg

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Sour Soup with Egg
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 cal.(22 %)
Protein8.69 g(9 %)
Fat41.67 g(36 %)
Carbohydrates16.42 g(11 %)
Sugar added0 g(0 %)
Roughage0.99 g(3 %)
Vitamin A188.78 mg(23,598 %)
Vitamin D0.65 μg(3 %)
Vitamin E2.84 mg(24 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.86 mg(24 %)
Vitamin B₆0.16 mg(11 %)
Folate21.47 μg(7 %)
Pantothenic acid0.65 mg(11 %)
Biotin2.51 μg(6 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C3.3 mg(3 %)
Potassium224.83 mg(6 %)
Calcium77.43 mg(8 %)
Magnesium15.79 mg(5 %)
Iron1.1 mg(7 %)
Iodine8.75 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids15.67 g
Cholesterol223.92 mg

Ingredients

for
4
Ingredients
1 onion
4 Tbsps vegetable oil
2 Tbsps Pastry flour
1 l Vegetable broth
100 grams smoked Bacon (or boiled ham)
2 small Pickle
salt
peppers
100 grams Whipped cream
100 grams Whipped cream
1 Tbsp Mustard
1 Tbsp Tarragon vinegar
8 Quail egg
1 Tbsp chopped Tarragon
How healthy are the main ingredients?
Whipped creamMustardTarragononionsalt

Preparation steps

1.

Peel the onion and very finely chop. Sweat in hot oil until translucent. Sprinkle in the flour and sauté while stirring. Then stir in the broth and season with salt, pepper, mustard and vinegar. Bring to a boil and leave to simmer for 15 minutes, stirring occasionally.

2.

Cut the bacon into strips. Finely chop the cucumber.

3.

Cook the quail eggs for about 10 minutes until hard. Then let cool, peel and halve.

4.

Stir the sour cream and cream into the soup, boil and season to taste. Pour the soup into bowls, sprinkle with tarragon and serve garnished with bacon, cucumber and quail eggs.