Strawberry Soup with Egg White Dumplings
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 81 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 700 grams Strawberries
- 70 grams powdered sugar
- For the Egg Dumplings
- 3 egg whites
- 50 grams sugar
- ½ lemon (zest)
- 1 tsp lemon juice
- 50 grams slivered almonds (toasted)
- mint (for garnish)
Preparation steps
1.
Wash strawberries and pat dry. Reserve a few for garnish and puree the rest with the powdered sugar and press through a sieve. Beat the egg whites and sugar to stiff peaks Stir in lemon zest and juice. Bring a large pot of water to a boil.
2.
Using two wet tablespoons, form the beaten egg whites into dumplings about the size of lemons. Slide the dumplings into the water and let cook about 1 minute. Flip the dumplings and cook another minute.
To serve, ladle the strawberry puree into shallow bowls. Top with egg white dumplings. Sprinkle with toasted almonds and garnish with mint leaves.
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