Beef Consomme with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 86.4 μg | (144 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 7 g |
Preparation steps
For the beef broth: Heat the broth in a pot. Rinse, peel and finely chop the carrot, celery, leek and tomato. Rinse the parsley, shake dry, pluck leaves and finely chop. Stir the vegetables, parsley and beef into the boiling broth. Season with salt and pepper to taste.
In a bowl, beat the egg whites until very stiff. Gently fold into the beef broth. Stir the broth until the egg white mixture and meat forms a raft on top of the soup. Stop stirring.
Carefully pierce through the raft with the handle of a spoon and simmer for 30 minutes. Carefully skin the raft off the soup. Pour the broth through a fine sieve into a clean pot. Stir in the port wine.
For the scallops: Slice the scallops lenthwise into 3 rounds. Place 3 slices on the bottom of each soup bowl. Pour the broth over top. Peel the celeriac and cut into thin strips. Cut the cucumber in half lengthwise, remove seeds and cut into thin strips. Add the celery and cucumber to the soup.
