Sour Soup with Egg
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 8.69 g | (9 %) | ||
| Fat | 41.67 g | (36 %) | ||
| Carbohydrates | 16.42 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.99 g | (3 %) |
more nutritional values
| Vitamin A | 188.78 mg | (23,598 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 2.84 mg | (24 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 2.86 mg | (24 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 21.47 μg | (7 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 2.51 μg | (6 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 3.3 mg | (3 %) | ||
| Potassium | 224.83 mg | (6 %) | ||
| Calcium | 77.43 mg | (8 %) | ||
| Magnesium | 15.79 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8.75 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15.67 g | |||
| Cholesterol | 223.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
