Wild Garlic and Spinach Soup with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 15.76 g | (16 %) | ||
| Fat | 30.15 g | (26 %) | ||
| Carbohydrates | 13.28 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.72 g | (6 %) |
| Vitamin A | 366.58 mg | (45,823 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 1.99 mg | (17 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 6.43 mg | (54 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 88.18 μg | (29 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 19.84 mg | (21 %) | ||
| Potassium | 547.04 mg | (14 %) | ||
| Calcium | 123.7 mg | (12 %) | ||
| Magnesium | 52.75 mg | (18 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 0.9 μg | (0 %) | ||
| Zinc | 2.33 mg | (29 %) | ||
| Saturated fatty acids | 11.15 g | |||
| Cholesterol | 63.64 mg |
Ingredients
- Ingredients
- 150 grams baby Spinach
- 1 handful Wild garlic
- salt
- 100 grams starchy potatoes
- 1 garlic clove
- 2 scallions
- 2 Tbsps vegetable oil
- 600 milliliters Vegetable broth
- 80 grams Crème fraiche
- 1 tsp lemon juice
- peppers
- 120 grams Lamb fillet
- 4 Sage
- 4 slices Bacon
Preparation steps
Rinse spinach and wild garlic, trim and drain. Blanch spinach and wild garlic together in a pot of boiling salted water, drain, rinse with cold water, drain again and chop coarsely. Peel potatoes and garlic, peel and dice both. Rinse scallions, trim and cut into rings. Heat 1 tablespoon oil in a saucepan, briefly sauté scallions with garlic, add potatoes and broth and simmer for about 15 minutes. Add creme fraiche, spinach and wild garlic and finely puree the soup with an immersion blender. If desired, pass through a sieve. To reach desired consistency boil down slightly or add broth and season with salt, lemon juice and pepper.
Rinse lamb, pat dry, cut into 4 approximately equal pieces and season with pepper. Place 1 sage leaf of each lamb piece and wrap it with bacon. Heat remaining oil in a pan, place lamb seam side down in the pan and fry for 1-2 minutes on each side until golden brown. Stick cooked lamb on wooden skewers and serve on a plate with the soup in bowls.
