Watercress Soup with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 330 mg | (8 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the soup
- 2 bunches Watercress
- 1 onion
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 500 milliliters Vegetable broth
- 250 milliliters milk
- 100 milliliters milk
- salt
- freshly ground pepper
- 1 pinch sugar
- lemon juice
Preparation steps
For the soup: Rinse watercress and cut out hard stems, chop finely. Peel and finely chop onion. Heat oil in a large saucepan nad saute onion for a few minutes. Add 2/3 of watercress and dust with flour. Add broth and milk, stirring, and bring to a boil. Whisk in cream with an immersion blender and season with salt, pepper, sugar and lemon juice.
For the semolina dumplings: Combine milk with butter, ½ teaspoon of salt and 1 pinch of nutmeg, bring to a boil. Gradually add semolina and whisk until mixture thickens. Add 1 egg and mix well. Cool the mixture and add remaining egg. Make small dumplings with two moistened teaspoons and cook in boiling salted water for about 3-4 minutes. Remove with a slotted spoon and drain. Sprinkle soup with remaining watercress and pour into bowls. Top with semolina dumplings and serve.
