Vegetable Soup with Egg White Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
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.
Sauté beans in remaining oil briefly and add dill. Cut salmon into strips.
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.
