Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Chicory Soup with Parmesan
A creamy chicory and celeriac soup with whipping cream, topped with freshly shaved Parmesan and lamb’s lettuce.
Included in these collections
CNutri-Score
Nutrition per serving1.5 mgIron
Not availableFibre
299.1 kcalEnergy
9.6 gProtein
7.8 gCarbohydrates
24.9 gFat
All nutrition per serving
- Energy
- 299.1 kcal
- Protein
- 9.6 g
- Carbohydrates
- 7.8 g
- Fat
- 24.9 g
- Fibre
- Not available
- Salt
- 2.6 g
- Iron
- 1.5 mg
- Calcium
- 298.5 mg
- Vitamin C
- 14.4 mg
STEP BY STEP
Let's make something delicious.
- 01
Wash and trim the chicory, halve it and remove the cores. Cut the chicory into strips. Peel and dice the celeriac and onion. Heat the butter in a saucepan. Add the onion, celeriac and chicory and sauté, stirring. Season with salt, pepper, lemon juice and sugar.
- 02
Add the vegetable stock and cook over a medium heat for 10 minutes. Purée the contents of the pan in a blender until smooth, return to the pan and bring back to the boil with the cream. Cook for a further 2-3 minutes. Season the soup to taste with salt and pepper and ladle into bowls. Sprinkle with the shaved Parmesan and garnish with lamb’s lettuce.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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