Vegetable Gnocchi Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 11.66 g | (12 %) | ||
| Fat | 4.28 g | (4 %) | ||
| Carbohydrates | 21.31 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.66 g | (16 %) |
| Vitamin A | 915.14 mg | (114,393 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.84 mg | (24 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 49.57 μg | (17 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 41.24 mg | (43 %) | ||
| Potassium | 643.48 mg | (16 %) | ||
| Calcium | 144.21 mg | (14 %) | ||
| Magnesium | 34.76 mg | (12 %) | ||
| Iron | 1.75 mg | (12 %) | ||
| Iodine | 20.95 μg | (10 %) | ||
| Zinc | 0.71 mg | (9 %) | ||
| Saturated fatty acids | 1.83 g | |||
| Cholesterol | 62.43 mg |
Ingredients
- For the soup
- 800 grams Tomatoes
- 1 onion
- 4 black peppercorns
- 3 egg whites
- ½ Tarragon
- 1 bay leaf
- salt
- 1 pinch sugar
- ½ l Beef broth (best with pieces of boiled beef)
- 50 grams Snow peas
- 2 carrots
- Chives (and parsley)
Preparation steps
For the soup, rinse and chop the tomatoes. Peel and cut the onion into pieces. Lightly press the peppercorns with the edge of a knife. Beat the egg whites until frothy.
Mix the tomatoes, onion, tarragon, peppercorns, bay leaves, egg whites, sugar and beaf broth (no meat) in a pot. Season with salt and pepper. Slowly bring up to a boil, stirring frequently. Once the soup begins to boil, reduce the heat and let simmer for about 1 hour.
For the gnocchi, mix the parmesan, white bread, quark, semolina and egg yolk. Season with salt, pepper and nutmeg. Mix until smooth. Chill for about 30 minutes.
Strain the soup through a cloth-lined sieve.
Peel and thinly slice the carrots. Blanch the carrots and snow peas in boiling water.
Form small balls from the quark dough. Cook in boiling salt water for 7 minutes.
Bring the soup back up to a boil and skim off the foam.
Serve the soup with the gnocchi and vegetables and sprinkled with parsley and chives.
