Spring Herb Soup with Morel-Potato Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the soup
- 100 grams mixed Fresh herbs (such as chervil, dill, wild garlic, thyme, parsley)
- 4 Tbsps olive oil
- 100 grams starchy potatoes
- 1 shallot
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 scallions
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- For the pancakes
- 200 grams Morel
- 500 grams cooked waxy potatoes (from the day before)
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
- Pastry flour (for dusting)
- Fresh herbs (for garnish)
Preparation steps
For the soup: Rinse the herbs, shake dry and pluck the leaves from the stems. Puree approximately 1/4 of the herbs with the oil. Rinse, peel and dice the potatoes. Peel the shallots, chop finely and sauté in butter in a pot. Add the potatoes and sauté. Pour in the vegetable stock and simmer for about 15 minutes.
Rinse and trim scallions and cut into rings. Add along with the remaining herbs to the soup and puree. Pass through a sieve, return to pot and bring back to a boil. Add the cream and continue to boil until desired consistency (or add broth as needed). Season with salt and pepper.
For the pancakes: Clean morels and chop half. Peel and grate the potatoes into a bowl. Stir in the eggs, chopped morels and flour. Season with salt, pepper and nutmeg. If necessary, add a little flour. With floured hands, form mixture into about 16 small cakes. Cook until golden brown in hot oil in a large pan for about 2 minutes on each side. During the last 1-2 minutes, add the the remaining morels to the pan.
Stir the soup again, divide among bowls and drizzle with a little of the herb oil. Place the pancakes with the morels on the soup and serve garnished with fresh herbs.
