Tomato Bisque with Soft Cheese Balls

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Tomato Bisque with Soft Cheese Balls
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
254
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein13.02 g(13 %)
Fat11.47 g(10 %)
Carbohydrates23.93 g(16 %)
Sugar added1.57 g(6 %)
Roughage0.22 g(1 %)
Vitamin A370.21 mg(46,276 %)
Vitamin D0.59 μg(3 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.16 mg(15 %)
Niacin4.19 mg(35 %)
Vitamin B₆0.05 mg(4 %)
Folate21.99 μg(7 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C13.31 mg(14 %)
Potassium968.26 mg(24 %)
Calcium313.17 mg(31 %)
Magnesium14.13 mg(5 %)
Iron1.38 mg(9 %)
Iodine15 μg(8 %)
Zinc0.64 mg(8 %)
Saturated fatty acids4.71 g
Cholesterol65.82 mg
Author of this recipe:
How healthy are the main ingredients?
olive oilshallotgarlicsugaroreganoBasil

Ingredients

for
4
For the tomato soup
1 tablespoon
2
shallots (finely chopped)
1 clove
garlic (finely chopped)
½ tablespoon
1 tablespoon
4 cups
1 teaspoon
dried oregano
For the cheese dumplings
½ cup
½ cup
Parmesan cheese (finely grated)
4
Basil leaves chopped (reserve a few sprigs for docoration)
1
4 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Lid

Preparation steps

1.
For the soup: Heat the olive oil in a pan and fry the shallots and garlic for 2-3 minutes over a low to medium heat until soft, stirring continuously. Sprinkle the sugar over and let caramelise slightly.
2.
Pour in the balsamic and tomato juice. Add the oregano and season with salt and pepper. Simmer over a low heat for 8-10 minutes.
3.
Mix the quark, Parmesan, basil, egg and breadcrumbs. Season with salt and pepper. Shape the mixture into walnut-sized balls and add them to the soup. Cook the cheese dumplings in the soup for 5 minutes over a very low heat until done.
4.
Season the soup with salt and pepper and spoon into bowls. Garnish with the reserved basil sprigs.