Cress Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 476 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 hard-boiled eggs
- 1 Parsnip
- 1 stalk Leeks
- 2 onions
- 3 bunches Cress
- 3 Tbsps vegetable oil
- 1 ⅕ liters vegetable stock
- 250 grams Whipped cream
- 4 egg yolks
- 4 centiliters Noilly Prat (Wormwood)
- salt
- freshly ground pepper
- Nutmeg
Preparation steps
1.
Peel and chop the parsnip.
2.
Rinse and trim the leek and cut into rings.
3.
Peel and chop the onions.
4.
Cut and rinse the cress.
5.
Sauté the vegetables in some oil. Pour in the stock and simmer for about 10 minutes.
6.
Add 2/3 of the cress and purée everything together.
7.
Whisk 100 grams of cream (approximately 4 ounces) with the egg yolks and the vermouth and stir into the soup. Do not allow it to boil.
8.
Season with salt, pepper and nutmeg.
Peel and chop the hard-boiled eggs.
9.
Beat the remaining cream until stiff and fold into the soup (do not boil). Serve showered with the remaining cress and the chopped egg.
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