Vegetable Soup with Salmon and Puff Pastry Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 500 grams starchy potatoes
- 1 Parsnip
- 2 onions
- 2 Tbsps butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- Pastry flour
- 1 egg
- 150 milliliters Whipped cream
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 150 grams Smoked salmon (sliced)
Preparation steps
Thaw puff pastry.
Peel, rinse and cut into large cubes potatoes and parsnip. Peel onions and chop finely. Heat butter in a saucepan and saute onions until translucent. Set about 2 tablespoons aside. Add potatoes and parsnip and saute briefly. Add wine and broth and simmer, covered, for about 15 minutes on medium heat.
Roll out pastry on a floured surface and cut into 4 circles slightly larger than soup bowls.
Separate egg.
Puree soup with an immersion blender finely and add cream and Parmesan. Season well with salt, pepper and nutmeg. Brush outer edges of soup bowls (ovenproof) with egg white. Pour soup into bowls and add reserved onions and salmon cut into strips.
Cover bowls with pastry and press firmly into the edges. Brush pastry with egg yolk.
Bake in preheated oven at 225°C (approximately 445°F) for about 10-15 minutes or until golden brown. Remove from oven and serve immediately.
