Cauliflower soup with pork and vegetables
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 3, 6, 9, 12
Materials
| Celery | 5 g |
| Soup seasoning | 4 ml |
| Cauliflower florets | 80 g |
| Carrot | 8 g |
| Ground black pepper | 0,1 g |
| Curly parsley | 1 g |
| Salt | 3 g |
| Yellow onion | 15 g |
| All-purpose flour | 5 g |
| Oil | 4 ml |
| Pork shoulder | 50 g |
| Egg yolk | 5 g |
| Vegetable broth | 1,5 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 959 kJ | 15,32 g | 10,30 g | 12,52 g |
Description
Pour water over the cauliflower, carrots and celery, cut into cubes, add salt and cook until tender. Boil the pork in salted water. Fry the chopped onion in oil, add flour and prepare a light brown sauce, which is then poured over with the broth with cooked vegetables and meat broth. Whisk the brown sauce in the broth, bring to a boil, season with soup spices and ground pepper, soften the egg yolks and cook. Finally, add the cooked pork, cut into cubes. Garnish with chopped parsley when serving.
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