Barley Soup with Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 carrots
- 1 onion
- 2 Tbsps butter
- 200 grams Pearl barley
- 100 milliliters dry white wine
- 1 bay leaf
- 3 peppercorns
- 800 milliliters Vegetable broth
- 1 large potato
- salt
- freshly ground peppers
- 200 grams trout (skinless)
- 2 Tbsps coarsely chopped parsley
Preparation steps
Peel the carrots and onion and dice.
In a saucepan, melt the butter and sweat the onion and carrots until the onion is translucent. Add the barley and cook until lightly toasted. Deglaze with the wine, add the bay leaf and peppercorns and then pour in the broth. Peel the potato, rinse, grate finely, mix into the soup and season with salt and pepper. Simmer for about 45 minutes over medium heat.
Meanwhile, preheat the oven to 120°C (approximately 250°F).
Rinse the fish, pat dry, season with salt and pepper, place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked to your liking.
Remove the bay leaf and peppercorns from the soup and season the soup with salt and pepper. Sir in the parsley. Cut the fish into bite-sized pieces, transfer to serving bowls, spoon the soup over top and serve.
