Vegetable Soup with Egg White Dumplings

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Vegetable Soup with Egg White Dumplings
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Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
357
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie357 cal.(17 %)
Protein19 g(19 %)
Fat21 g(18 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E2.6 mg(22 %)
Vitamin K24.9 μg(42 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.5 mg(36 %)
Folate118 μg(39 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C48 mg(51 %)
Potassium958 mg(24 %)
Calcium113 mg(11 %)
Magnesium70 mg(23 %)
Iron3.6 mg(24 %)
Iodine12 μg(6 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7.6 g
Uric acid65 mg
Cholesterol194 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
200 grams Celery root
250 grams Starchy potatoes
2 Tbsps olive oil
800 milliliters Vegetable broth
300 grams Broad bean
salt
2 egg yolks
100 milliliters Whipped cream
1 tsp Horseradish (Jarred)
2 Tbsps lemon juice
4 egg whites
2 Tbsps freshly chopped Dill
100 grams Smoked salmon (Sliced)
peppercorns (for garnish)
How healthy are the main ingredients?
potatoWhipped creamolive oilDillHorseradishonion

Preparation steps

1.

Peel and chop onion, garlic, potatoes and celery root. Sauté together in a pan with 1 tablespoon olive oil. Deglaze with broth and let simmer for about 20 minutes. Blanch beans in salted water for about 2 minutes. Drain and rinse. Purée about half the soup and pass through a fine sieve. Return soup to the pot and heat but do not boil. Mix together egg yolks and whipping cream and slowly stir into soup. Season with salt, horseradish and lemon juice.

2.

Beat egg whites with 1 tablespoon lemon juice until stiff. Form 8 to 12 small dumplings with tablespoons and slide them into a pot of boiling salted water. Poach each side for 2 to 3 minutes, turning once carefully.

3.

Sauté beans in remaining oil briefly and add dill. Cut salmon into strips.

4.

Ladle soup into bowls or deep plates. Remove dumplings from water with a skimmer. Drain well and add to soup. Garnish with salmon and beans. Serve sprinkled with pink pepper.