Dill soup with mushrooms and eggs
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 3, 7, 9, 12
Materials
| Bay leaf | 0,2 g |
| Potatoes | 60 g |
| Vegetable broth | 1 g |
| Mushrooms | 10 g |
| Ground cumin | 0,2 g |
| Canned dill | 5 g |
| Vinegar | 5 ml |
| Salt | 3 g |
| All-purpose flour | 10 g |
| Oil | 5 ml |
| Egg yolks | 40 ml |
| Whipping cream | 30 ml |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1208 kJ | 19,26 g | 20,83 g | 8,02 g |
Description
Prepare a light roux from fat and flour, continuously stirring until it forms a smooth paste. Gradually pour in lukewarm vegetable broth while stirring constantly, and bring it to a boil. Add salt, ground cumin, bay leaf, diced potatoes, mushrooms, and simmer until tender. Finally, add cream to soften the soup, incorporate finely chopped dill and egg yolks, and simmer gently until fully cooked. Adjust seasoning with salt and vinegar to taste as needed.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof