Vaud Soup
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ l Beef broth
- ½ l milk
- 2 Tbsps Semolina flour
- 2 slices white bread
- 3 garlic cloves
- 2 Tbsps butter
- 200 milliliters dry white wine
- 200 grams Whipped cream
- 1 egg yolk
- 100 grams Apple (freshly grated)
- salt
- white peppers
- freshly grated Nutmeg
- 1 bunch Chives
Preparation steps
1.
Bring the broth to a boil with the milk over medium heat and sprinkle in the semolina. Reduce the heat and simmer, covered, for 5 minutes. Cut the white bread into small cubes and peel the garlic. Melt the butter in a frying pan, toast the bread over medium heat, and squeeze the garlic through a press directly into the pan. Deglaze with white wine.
2.
Simmer everything for about 10 minutes. Strain the broth and return to the saucepan. Bring to a boil briefly over high heat. Mix the cream with the egg yolks and cheese and mix into the soup.
3.
Cover and simmer for about 10 minutes on low heat. Season the soup well with salt, pepper, and nutmeg. Rinse the chives, shake dry, and chop fine. Sprinkle them on the soup to serve.
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