Berry Soup with Mernigue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 59 g |
Ingredients
- For the berry soup
- 300 grams Raspberries
- 500 milliliters red Currant juice
- 2 Tbsps sugar
- 1 packet Vanilla sugar
- 2 tsps cornstarch
- 125 grams Strawberries
- 125 grams red Currants
- 125 grams Blackberry
- 125 grams Blueberries
- For the meringue garnish
- 1 medium egg white
- a few drops of lemon juice
- 40 grams fine sugar
Preparation steps
For the meringue garnish, whip the egg whites until fluffy, add the lemon juice and gradually sprinkle in the sugar. Whip until stiff, then pour into a piping bag with a small round tip. Line a baking sheet with parchment paper. Pipe out curly shapes. Bake in a preheated oven at 160°C (approximately 325°F) (gas mark 1, circulating air: 140 degrees) for 25-30 minutes. Keep the door propped open with a wooden spoon during baking to keep the meringue decorations white.
Rinse and sort the raspberries. Puree 200 grams of the raspberries and strain through a sieve into a saucepan. Add the currant juice, sugar and vanilla sugar and bring to a boil. Stir the cornstarch with a little cold water until smooth. Stir into the juice and bring to a boil again. Rinse the strawberries and into pieces. Pour all the berries into the juice, heat briefly, then refrigerate.
Pour the cold berry soup into bowls, garnish with meringue curls and serve.
