Creamy Salsify Soup with Hard-Boiled Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.9 g | (123 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 organic lemon
- 800 grams Salsify
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 6 eggs
- 1 bunch Cress
- 1 Tbsp cornstarch
- 150 grams cream cheese
Preparation steps
Rinse the lemon under hot water, pat dry and peel the zest with a vegetable peeler. Using a knife, cut away the remaining rind and pith. Squeeze out the juice and mix with 500 ml (approximately 2 cups) water in a large pot. Add the lemon zest. Rinse the salsify, peel and cut into 5 cm (approximately 2 inches) long pieces. Rinse under running water. Add to the lemon water, add a large pinch of salt and season with nutmeg. Bring to a boil then reduce the heat and simmer for about 20 minutes, until softened.
Cook the eggs for 5-6 minutes in boiling water, shock in ice water, peel then cut in half. Trim the cress.
Remove the lemon zest and 1/2 the salsify from the soup. Purée the remaining salsify. Mix the cornstarch with a little cold water, add to the soup and bring to a boil. Simmer for 2-3 minutes until creamy then remove from the heat and stir in the cream cheese and reserved salsify. Season with salt, pepper and nutmeg and divide between serving bowls. Place 3 egg halves in each bowl and garnish with cress. Serve.
