Tomato Soup with Ricotta Dumplings
Tomato Soup with Ricotta Dumplings - In this creamy delicacy also feast for the eyes!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 kilogram ripe Tomatoes
- 1 carrot
- 1 stalk Celery
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 3 Tbsps Tomato paste
- 600 milliliters Vegetable broth
- 3 eggs
- 1 pc Parmesan (50 g)
- 200 grams Ricotta cheese
- 40 grams breadcrumbs
- 40 grams Pastry flour
- salt
- peppers
- Nutmeg
- Basil
- 1 pinch sugar
Preparation steps
For the soup, rinse the tomato, remove the cores, and coarsely chop. Peel and finely dice the carrot. Rinse and trim the celery. Remove any loose threads, and finely dice.
Peel and finely chop the shallot and garlic.
Heat the oil in a pan, and sauté the shallot and garlic until soft. Add the carrot and celery, and sauté briefly. Mix in the tomatoes and tomato paste, then stir in the broth. Simmer for 25-30 minutes over medium heat.
Separate the eggs (reserving the whites for another use). Finely grate the parmesan cheese. Mix the ricotta, egg yolks, breadcrumbs, flour, and parmesan cheese. Season to taste with salt, pepper, and freshly grated nutmeg.
Rinse and dry the basil. Remove the leaves, chiffonade 2/3, and mix into the ricotta mixture. Bring a saucepan of salted water to a boil. Form the ricotta mixture into dumplings using two teaspoons. Add to the water, and simmer for 6-8 minutes.
Pass the soup through a coarse strainer, then return to the pot. Bring to a boil, and season to taste with salt, pepper, and 1 pinch of sugar. Divide the soup into bowls, garnish with the ricotta dumplings, and garnish with the remainign basil leaves.
