Vegetable Apple Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 2 potatoes
- 2 carrots
- 2 stalks Celery
- 4 Tbsps sunflower oil
- 600 milliliters Vegetable broth
- 3 egg yolks
- 1 egg
- 400 milliliters fruity Sparkling wine
- salt
- freshly ground pepper
- Nutmeg
- 1 onion
- 2 Apple
- 2 Tbsps lemon juice
- 100 grams Whipped cream
- parsley (for garnish)slices
Preparation steps
Rinse, peel and dice the potatoes and carrots, Rinse and dice the celery. Cook the potatoes, carrots and celery in 3 tablespoons of hot oil, then add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes. Remove the soup from the heat and puree.
Beat the egg yolks and the egg in a bowl until fluffy in a bowl simmering water or in a double boiler. Gradually pour in the champagne and beat until thick and frothy.
Peel the apples, cut into quarters, and remove the seeds, then cut into thin slices and sprinkle with the lemon juice. Peel the onion and dice into small cubes.
Sauté the apple and onion in the remaining oil. Whip the heavy cream until stiff.
Fold the champagne and egg foam into the pureed soup. Season with salt, pepper and nutmeg to taste.
To serve, divide the soup into soup plates and top with whipped cream, apple slices, diced onion and a parsley garnish.
