Bacon Dumplings in Celery Soup
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
803
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 95.2 μg | (159 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams stale White roll
- 250 milliliters milk
- 1 shallot
- 100 grams Bacon
- 1 Tbsp butter
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped thyme
- 2 eggs
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 800 grams Celery root (with greens)
- 1 l Vegetable broth
Preparation steps
1.
Slice rolls and place in a bowl. Boil milk and pour over bread. Let rest about 15 minutes.
2.
Peel and mince shallot. Dice speck. Heat butter in a pan and cook shallots and speck. Add parsley, thyme and eggs. Squeeze out bread and add speck mixture. Season with salt and pepper. Add breadcrumbs, as needed, to form a moldable dough.
3.
Form 8-12 dumplings from the dough. Boil in salted water for 15-20 minutes over low heat.
4.
In the meantime, peel, rinse and cut celery into narrow strips. Rinse celery leaves, shake dry and mince. Boil broth, add celery and simmer over medium heat for 10-15 minutes. Season with salt and pepper.
5.
Remove dumplings using a slotted spoon, drain, transfer to bowls and top with soup. Garnish with celery leaves and serve.
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