Wine Soup with Marjoram and Croutons
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 milliliters Beef broth
- 200 milliliters white wine (such as Gewürztraminer)
- 2 tsps cornstarch
- 200 milliliters Whipped cream
- 3 egg yolks
- salt
- freshly ground peppers
- Ground cinnamon
- marjoram (for garnishing)
- 2 slices Whole Wheat Bread
- 2 Tbsps butter
- marjoram (for garnishing)
Preparation steps
1.
Combine cornstarch, broth and wine in a saucepan and bring to a boil. Remove from heat. Whisk cream with egg yolks and add to soup, stirring constantly.
2.
Simmer soup on low heat, stirring constantly, until it becomes creamy. Season with salt, pepper and cinnamon.
3.
Cut bread into small cubes. Heat butter in a pan and saute bread cubes for 2-3 minutes or until golden brown. Drain on paper towels.
4.
Pour soup into bowls and sprinkle with croutons. Serve garnsihed with marjoram.
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