Snow Pea Soup with Dumplings
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 milliliters milk
- 30 grams Margarine (or butter)
- salt and freshly ground pepper
- 1 pinch grated Nutmeg
- 100 grams Semolina flour
- 1 egg
- Chervil
- 400 grams Snow peas
- Instant vegetable broth
- 200 grams Whipped cream
- per 1 pinch anise and sugar
Preparation steps
1.
Boil milk and margarine. stir in 1/2 teaspoon salt, grated nutmeg and semolina and cook for 3 minutes. Remove from heat and stir in egg.
2.
Rinse parsley, shake dry and set a few stalks aside. Mince remaining parsley. Stir parsley into dough.
Rinse, trim and chop snow peas. Boil peas and broth in a pot for about 15 minutes.
3.
Puree broth with an immersion blender.
Bring a large pot of salted water to boil. Shape dumplings from semolina parsley mixture and cook in boiling water for 5-7 minutes.
4.
Stir cream into soup and heat. Season with salt, pepper, sugar and anise.
Remove and drain dumplings. Place dumplings in a bowl and cover with soup. Serve garnished with chervil.
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